There’s something undeniably comforting about a plate of pasta—especially when it’s stuffed with creamy, cheesy goodness. These stuffed shells are like a warm hug on a plate, reminiscent of cozy nights spent with loved ones. Imagine the rich, gooey cheese mingling with hints of garlic and herbs, creating a symphony of flavors that’s both familiar and exciting.
Steps
- Preheat your oven to 425°F. Steam fresh spinach by placing it in a steamer basket over simmering water for about a minute until wilted. Strain and chop the spinach, ensuring to squeeze out any excess moisture.
- Cook jumbo pasta shells in a large pot of salted boiling water for about 10 minutes until they are just shy of al dente. After draining, drizzle a bit of olive oil over them to prevent sticking.
- In a medium-sized bowl, mix the cooked spinach with ricotta cheese, pecorino cheese, minced garlic, lemon zest, dried oregano, red pepper flakes, salt, and pepper to create the filling.
- Spread 2 cups of marinara sauce evenly over the bottom of a 9×13 baking dish. Use a small spoon to fill each pasta shell with the cheese and spinach mixture and arrange them in the baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. If desired, garnish with additional pecorino cheese and fresh parsley before serving with extra marinara sauce on the side.
Ingredients
- Jumbo pasta shells (enough for 18-20 shells)
- 2 cups marinara sauce (store-bought or homemade)
- 15 ounces ricotta cheese
- 1 cup fresh spinach, steamed and chopped
- 1/2 cup grated pecorino cheese
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1/4 teaspoon red pepper flakes
- Salt, to taste
- Freshly ground black pepper, to taste
- Additional grated pecorino or Parmesan cheese
- Fresh parsley, chopped
FAQ
- Can I prepare stuffed shells ahead of time?
- Yes, you can prepare the stuffed shells up to 4 hours in advance. Stuff the shells and arrange them in the baking dish with marinara sauce, cover with foil, and refrigerate. When you’re ready to serve, simply bake them as directed.
- What should I serve with stuffed shells?
- Stuffed shells pair wonderfully with a green salad and some good bread. Consider serving them with a homemade Caesar Salad or an Arugula Salad. For bread, a crusty loaf, rosemary focaccia, garlic knots, or dinner rolls would complement the meal nicely.
- Can I freeze stuffed shells?
- Yes, stuffed shells freeze well. Assemble the dish in a baking dish, cover with foil, and freeze. To serve, transfer the dish to the fridge about 10 hours in advance to thaw. Let it sit at room temperature while the oven preheats, then bake covered for 30 minutes or until heated through.
- What type of sauce is best for stuffed shells?
- You can use your favorite store-bought marinara sauce or make a homemade version. Both options provide a delicious tangy complement to the creamy ricotta filling.
- How do I ensure the pasta shells don’t stick together?
- After cooking the pasta shells until just shy of al dente, drain them and drizzle with a little olive oil. This will help prevent them from sticking to one another before you stuff them.
Tips
- Prep Ahead: You can prepare the stuffed shells up to four hours in advance. Assemble them in the baking dish with marinara, cover with foil, and refrigerate. When ready to serve, bake and enjoy a hassle-free meal.
- Perfect Pasta Texture: Cook the pasta shells just until they are slightly undercooked, as they will finish cooking in the oven. This will ensure they maintain a satisfying texture and don’t become mushy.
- Squeeze Spinach Well: After steaming the spinach, make sure to squeeze out all excess moisture. This prevents the filling from becoming too watery and helps maintain a creamy consistency.
- Freezing Option: This dish freezes well. Assemble the shells in the baking dish, cover with foil, and freeze. Thaw in the fridge approximately 10 hours before serving, then bake until heated through.
Equipment
- Steamer basket
- 9×13 baking dish
- Strainer
- Medium mixing bowl
- Small spoon (for stuffing shells)
