Stuffed Shells

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Love & Lemons

Total Time

1 hr

Prep Time

30 mins

Cook Time

30 mins

Rating

(157)

Ingredients

4 servings

18 to 20 jumbo pasta shells
Extra-virgin olive oil, for drizzling
5 ounces fresh spinach
2 cups ricotta cheese, 16 ounces
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
2 cups Marinara Sauce*, plus more for serving
Chopped fresh parsley, for serving

Kid-Friendly Baking Italian Vegetarian ...

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Preparation

Inline ingredients (beta)

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Step 1

Preheat the oven to 425°F.

Step 2

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.

Step 3

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.

Step 4

In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.

Step 5

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.

Chef’s notes

*Our favorite store-bought marinara sauce is Rao's Marinara.

This recipe freezes well! After you've assembled the shells in the baking dish, cover with foil and freeze. To thaw, transfer the dish to the fridge about 10 hours before you plan to serve (i.e. the morning that you plan to serve them for dinner). Remove from the fridge and let sit at room temp while the oven preheats. Bake, covered, for 30 minutes, or until thawed and warmed through.

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Seasonal Recipes

Skill Level

other

Stuffed Shells

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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