Ah, stuffed shells—like little pasta boats cradling a creamy treasure. When the chill outside hints at winter’s approach, there’s nothing quite like nestling into a cozy evening with this ricotta and spinach delight.
Imagine the warmth of the oven, the soft cheese melting into a blissful harmony with spinach. .
. it’s as comforting as a favorite sweater.
Steps
- Begin by steaming the spinach in a steamer basket over simmering water until it’s wilted. Once done, place it in a strainer, press out the excess moisture, and roughly chop it.
- Cook the jumbo pasta shells in a pot of salted boiling water until just shy of al dente, about 10 minutes. Drain the shells and drizzle with olive oil to prevent sticking.
- In a medium bowl, mix the chopped spinach with ricotta, pecorino, garlic, lemon zest, oregano, red pepper flakes, salt, and pepper to create the filling.
- Spread marinara sauce evenly on the bottom of a 9×13 baking dish. Fill each shell with the ricotta mixture using a small spoon and arrange them in the dish.
- Cover the dish with foil and bake in a preheated oven at 425°F for 20 minutes. Serve the baked shells with additional marinara sauce on the side.
Ingredients
- Jumbo pasta shells, enough for 18-20 shells
- 2 cups of marinara sauce, either store-bought (such as Rao’s) or homemade
- 1 cup ricotta cheese
- 1 cup fresh spinach, steamed, chopped, and excess water squeezed out
- 1/4 cup grated pecorino cheese, plus more for garnish
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
FAQ
- Can I prepare stuffed shells ahead of time?
- Yes, you can assemble the stuffed shells up to 4 hours in advance and store them in the refrigerator. Just cover the dish with foil and when you’re ready to serve, bake them directly from the fridge.
- What type of pasta shells should I use for this recipe?
- This recipe requires jumbo pasta shells. They are perfect for holding the creamy ricotta and spinach filling.
- Is it possible to freeze stuffed shells?
- Absolutely! You can freeze the assembled stuffed shells by covering the baking dish with foil. When you’re ready to serve, thaw them in the refrigerator for about 10 hours before baking.
- What should I serve with stuffed shells?
- Stuffed shells pair well with a fresh green salad and some crusty bread. Some great salad options include Caesar Salad, Arugula Salad, or Beet Salad.
- Can I use homemade marinara sauce instead of store-bought?
- Yes, you can use either homemade or store-bought marinara sauce. Both options will work well in this recipe.
Tips
- Prepare the Spinach Properly: When steaming the spinach, ensure it’s tender and vibrant green. Afterward, squeeze out all excess moisture to prevent the filling from becoming watery.
- Cook Pasta Just Shy of Al Dente: Boil the pasta shells until they’re just shy of al dente. They’ll continue cooking in the oven, which will help them maintain the perfect texture.
- Make Ahead for Convenience: You can assemble the stuffed shells and store them in the fridge for up to 4 hours before baking. This makes it a great dish to prepare in advance for dinner parties or busy evenings.
- Garnish for Extra Flavor: Before serving, sprinkle additional pecorino or Parmesan cheese and fresh parsley over the baked shells. This enhances the flavor and presentation of the dish.
Equipment
- Steamer basket – for steaming the spinach.
- 9×13 baking dish – for baking the stuffed shells.
- Strainer – for draining the spinach and pasta.
- Small spoon – for stuffing the shells.
