Main Dishes
Stuffed Shells
Description
Stuffed Shells are the ideal comfort food dinner for those of us whose love language starts with cheese and ends with carbs. Yes, we sneak in some spinach, but it’s really all about that creamy ricotta cheese filling tucked into the pasta shells.
Ingredients
- ½ teaspoon kosher salt plus more for pasta water
- 20-25 large shells I used one 12-ounce box and had some leftovers
- 1 tablespoon extra-virgin olive oil plus more for pasta
- 1 (10-ounce) package chopped frozen spinach
- 1 (15-ounce) container ricotta cheese whole milk or part skim
- 1 cup shredded whole milk mozzarella cheese about 4 ounces
- 1 ½ cups finely grated Parmesan divided
- 1 large egg at room temperature
- 3 garlic cloves minced (about 1 tablespoon)
- ⅛ teaspoon ground nutmeg
- 1 (15-ounce) jar good quality marinara sauce (preferably basil or garlic flavored), divided (I like DeLallo or Rao’s)
- Fresh basil thinly sliced, for serving
Directions
- Place a rack in the center of your oven and preheat to 375°F.
- Bring a large pot of well-salted water to a boil and cook the shells according to the shortest time on the package instructions for al dente (mine cooked for 8 minutes). Drain, return to the pot, and toss with a drizzle of olive oil to prevent sticking.
- Meanwhile, place the spinach in a large microwave-safe bowl and microwave for 2 to 3 minutes, stirring every minute, until completely thawed. To the bowl, add the ricotta, mozzarella, ½ cup of the Parmesan, the egg, garlic, salt, and nutmeg.
- In an 9×13-inch baking dish, spread 1 cup of the marinara sauce in an even layer. Working with one shell at a time, stuff each shell with the cheese mixture. Don’t worry if one breaks, you’ll have extra. Arrange the stuffed shells in an even layer in the baking dish.*
- Pour the remaining sauce over the shells and sprinkle with the remaining 1 cup Parmesan. Cover the dish with aluminum foil. Bake for 25 minutes then remove the foil and bake for another 10 minutes, until the cheese is melty and golden.
- Remove from the oven, cool for 5 to 10 minutes, garnish with fresh basil and serve warm.
