Stuffed Shells
These stuffed shells filled with spinach and ricotta are a comforting dinner option perfect for family meals.
Equipment
- 9x13 Baking Dish
- large pot
- Steamer Basket
Ingredients
Pasta
- 18-20 pieces jumbo pasta shells
- Extra-virgin olive oil for drizzling
- 5 ounces fresh spinach
- 2 cups ricotta cheese 16 ounces
- ¼ cup grated pecorino cheese plus more for sprinkling
- 2 cloves garlic grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt plus more for the pasta water
- Freshly ground black pepper
- 2 cups Marinara Sauce plus more for serving
- Chopped fresh parsley for serving
Instructions
Cooking Instructions
- Preheat the oven to 425°F.
- Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
- In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
- In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
- Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.
Notes
This recipe freezes well! After you've assembled the shells in the baking dish, cover with foil and freeze. To thaw, transfer the dish to the fridge about 10 hours before you plan to serve. Remove from the fridge and let sit at room temp while the oven preheats. Bake, covered, for 30 minutes, or until thawed and warmed through.
Nutrition
Serving: 1serving
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