Stuffed Shells
Stuffed shells are the ultimate comfort food, combining creamy ricotta, savory herbs, and gooey melted cheese in every bite. With just 30 minutes of prep and another 30 minutes in the oven, this dish is surprisingly simple yet feels indulgent.
Ingredients
- 18 to 20 jumbo pasta shells
- Extra-virgin olive oil, for drizzling
- 5 ounces fresh spinach
- 2 cups ricotta cheese 16 ounces
- 1/4 cup grated pecorino cheese, plus more for sprinkling
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 3/4 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
- 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.
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