Stuffed Shells
4 servings
servings20 minutes
active time50 minutes
total timeIngredients
18 to 20 jumbo pasta shells
Extra-virgin olive oil (for drizzling)
5 ounces spinach
2 cups (16 ounces) ricotta cheese
1/4 cup grated pecorino cheese (more for sprinkling)
2 garlic cloves (grated)
1 teaspoon oregano
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes
3/4 teaspoon sea salt (more for the pasta water)
freshly ground black pepper
2 cups Marinara Sauce* (plus more for serving)
chopped parsley (for serving)
Directions
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.
4 servings
servings20 minutes
active time50 minutes
total time