Creamy Spinach Ricotta Shells
These creamy spinach ricotta shells are ready in just 15 minutes and deliver rich Italian flavors with minimal effort. This quick recipe relies on a simple stovetop sauce rather than baking making it weeknight-friendly.
Tender pasta shells tossed in a luscious ricotta and spinach cream sauce in just 15 minutes.
Nutrition per serving
Ingredients
base
sauce
vegetables
aromatics
topping
Instructions
Cook the Shells
Boil shells in well-salted water until al dente, about 8 to 9 minutes. Reserve half a cup of pasta water before draining.
Saute Garlic and Spinach
While pasta cooks heat a drizzle of olive oil in a large pan over medium heat, saute garlic for 30 seconds then add spinach and wilt for 1 minute.
Build the Sauce
Stir in ricotta and heavy cream, mix until smooth, and season with salt, pepper, and a pinch of nutmeg. Add a splash of pasta water to loosen.
Toss and Serve
Add drained shells to the pan, toss to coat thoroughly, top with Parmesan, and serve immediately.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.