Stuffed Shells
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
4
-
Course
Main Course
Stuffed Shells
Description
Stuffed Shells uses jumbo pasta shells boiled to al dente to serve as edible cups filled with a savory cheese and spinach mixture. Fresh spinach is quickly steamed to retain flavor and nutrients, then thoroughly drained and chopped. The filling combines ricotta cheese with grated pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and fresh ground black pepper, balancing creamy, herby, and mildly spicy flavors. The shells are stuffed with this mixture and arranged in a baking dish layered with marinara sauce.
The baking process softens the shells further while allowing the filling to become warm and meld with the tomato sauce, resulting in a comforting, layered casserole of tender pasta, creamy filling, and bright tomato notes. The heat also gently cooks the filling, integrating the aromatics, cheese, and lemon zest.
Serve warm, optionally with additional marinara sauce on the side, and garnish with fresh parsley for brightness. This dish can be enjoyed as a main course for lunch or dinner and pairs with a simple green salad or garlic bread.
The assembled dish freezes well before baking. After freezing, thaw overnight in the refrigerator before baking covered for extended time to ensure even reheating without drying.
Ingredients
- 18 to 20 jumbo pasta shells
- extra-virgin olive oil for drizzling
- 5 ounces spinach fresh
- 2 cups ricotta cheese 16 ounces
- ¼ cup pecorino cheese plus more for sprinkling, grated
- 2 garlic grated, cloves
- 1 teaspoon oregano dried
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt plus more for the pasta water, sea salt
- black pepper freshly ground
- 2 cups marinara sauce plus more for serving
- parsley for serving, chopped, fresh
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
- Use Rao's Marinara sauce or a comparable store-bought marinara for convenience and flavor.
- This recipe freezes well; assemble the shells in the baking dish and freeze covered with foil before baking.
- To thaw frozen stuffed shells, place the dish in the refrigerator about 10 hours before cooking, then bake covered for 30 minutes or until heated through.
User Reviews
Overall Rating
4.9
You'll Also Love
