Stuffed Shells
These spinach and ricotta stuffed shells are a comforting and flavorful dinner, perfect for a cozy night. Prepare in advance and simply bake when ready to enjoy!
Equipment
- 1 9x13 baking dish
- 1 Large pot
- 1 Steamer basket
Ingredients
Main ingredients
- 18 to 20 Jumbo pasta shells
- 5 ounces Fresh spinach steamed and chopped
- 2 cups Ricotta cheese
- ¼ cup Grated pecorino cheese plus more for sprinkling
- 2 Garlic cloves 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 to taste
- 2 cups Marinara sauce plus more for serving
- Extra-virgin olive oil for drizzling
- Chopped fresh parsley for serving
Instructions
Instructions
- Preheat your oven to 425°F.
- Steam fresh spinach for about 1 minute using a steamer basket. Squeeze out excess water and chop finely.
- Boil salted water and cook jumbo pasta shells for 10 minutes until al dente. Drain and drizzle with olive oil so they don't stick.
- Mix ricotta, steamed spinach, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper in a bowl.
- Spread marinara sauce evenly in the bottom of a 9x13 baking dish.
- Fill each shell with the ricotta mixture and place them open side up in the baking dish. Drizzle more marinara and sprinkle extra pecorino on top.
- Cover dish with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes until sauce bubbles and cheese is golden.
- Let cool a few minutes before serving. Top with chopped fresh parsley.
Notes
This dish freezes well. Assemble and freeze before baking. Thaw in fridge 10 hours before serving and bake as usual.