Name: Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American, Italian
Ingredients: 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)

Stuffed Shells

These spinach and ricotta stuffed shells are such a comforting, flavorful dinner! To get ahead, you can stuff the shells and place them in the baking dish with the marinara up to 4 hours in advance. Cover with foil and store them in the fridge until you're ready to serve. Then, just bake and eat!

1 hr total 30 min prep 30 min cook 4

Instructions

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1 Preheat the oven to 425°F.
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.
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.
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.
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.