These stuffed shells are saucy, tacky consolation meals at its finest! They’re crammed with a creamy, flavorful mixture of contemporary spinach, lemon zest, and ricotta cheese.
These stuffed shells are saucy, tacky consolation meals at its finest. I like the distinction of the chewy pasta with the creamy ricotta filling, and marinara – store-bought or do-it-yourself – is the proper tangy accent for each. After I eat one serving to, I all the time discover myself again within the kitchen, unable to withstand the attract of seconds. These stuffed shells are simply that good!
This stuffed shells recipe is simple to make (and make forward!), and it’s nice for serving a gaggle. For those who’re internet hosting a cocktail party or get-together this season, it could be a improbable dish so as to add to the menu. Comforting and basic, it’s assured to be a success.
Stuffed Shells Recipe Components
To make this stuffed shells recipe, you’ll want 10-ish primary substances. I like to consider them in three elements:
- The shells – You’ll want jumbo pasta shells to make this recipe.
- Tomato sauce – Use your favourite store-bought model (I like Rao’s), or make do-it-yourself marinara sauce as a substitute. Each are nice!
- And the ricotta filling – It’s a mixture of ricotta cheese and steamed, chopped contemporary spinach. I additionally stir in dried oregano, lemon zest, pink pepper flakes, garlic, and grated pecorino cheese for depth of taste.
Discover the entire recipe with measurements under.
Learn how to Make Stuffed Shells
Stuffed shells are a reasonably spectacular dish – they’re flavorful, comforting, and ultimate for entertaining – however they’re nonetheless actually easy to make! Right here’s how this recipe goes:
Very first thing’s first! Earlier than you begin mixing up the filling, you’ll have to steam the spinach. When it’s tender and vibrant inexperienced, take away it from the warmth, place it in a strainer, and squeeze out the surplus moisture. Roughly chop it. Then, you’ll be able to stir it along with the ricotta, pecorino, garlic, lemon zest, oregano, and pink pepper flakes to make the filling.
In the meantime, cook dinner the pasta. It ought to be simply shy of al dente whenever you drain it. It’ll end cooking within the oven.
Then, stuff the shells. The enjoyable half! (And the messy half. 🙂 ) Use a small spoon to fill every shell with the cheese combination. Divided evenly, the filling ought to be sufficient for 18-20 shells.
Subsequent, bake. Unfold 2 cups of marinara sauce on the backside of a 9×13 baking dish. Nestle within the shells, cowl the dish with foil, and bake for 20 minutes at 425°F.
Alternatively, if you wish to make this recipe forward of time, you’ll be able to place the stuffed shells within the baking dish, cowl it with foil, and place it within the fridge for as much as 4 hours. Once you’re able to eat, simply bake the shells and serve. For freezing directions, see the notes within the recipe.
Stuffed Shells Serving Strategies
Earlier than serving, garnish the stuffed shells with extra pecorino (or Parmesan) cheese and a sprinkle of contemporary parsley. Serve them with further marinara on the facet. I prefer to spoon it over the shells as I eat in order that I can get loads of sauce in each chew.
Spherical out the meal with a inexperienced salad and good bread. I usually serve these stuffed shells with my Do-it-yourself Caesar Salad, however my Arugula Salad, Beet Salad, or Easy Inexperienced Salad would additionally pair nicely with this recipe. And in relation to bread, you actually can’t go flawed! Stick to a crusty loaf, or make rosemary focaccia, garlic knots, or dinner rolls.
Take pleasure in!
Extra Favourite Pasta Recipes
For those who love this stuffed shells recipe, strive one in all these comforting pastas subsequent:
These spinach and ricotta stuffed shells are such a comforting, flavorful dinner! To get forward, you’ll be able to stuff the shells and place them within the baking dish with the marinara as much as 4 hours prematurely. Cowl with foil and retailer them within the fridge till you are able to serve. Then, simply bake and eat!
- 18 to twenty jumbo pasta shells
- Additional-virgin olive oil, for drizzling
- 5 ounces spinach
- 2 cups (16 ounces) ricotta cheese
- 1/4 cup grated pecorino cheese, extra for sprinkling
- 2 garlic cloves, grated
- 1 teaspoon oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon pink pepper flakes
- 3/4 teaspoon sea salt, extra for the pasta water
- freshly floor black pepper
- 2 cups Marinara Sauce*, plus extra for serving
- chopped parsley, for serving
Preheat the oven to 425°F.
Place the spinach in a steamer basket and set over a pot with 1-inch of water. Convey the water to a simmer, cowl, and let steam for 1 minute, till the spinach is wilted. Switch to a strainer and squeeze out the surplus water and chop the spinach.
In a big pot of salted boiling water, cook dinner the pasta shells for 10 minutes, till al dente. Drain and drizzle with just a little olive oil to maintain them from sticking collectively.
In a medium bowl, mix the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, pink pepper flakes, salt, and a number of other grinds of pepper.
Unfold the marinara within the backside of a 9×13 baking dish. Stuff every shell with the filling and place within the dish. Cowl with foil and bake for 20 minutes. Serve with extra marinara on the facet.
This recipe freezes nicely! After you’ve got assembled the shells within the baking dish, cowl with foil and freeze. To thaw, switch the dish to the fridge about 10 hours earlier than you intend to serve (i.e. the morning that you just plan to serve them for dinner). Take away from the fridge and let sit at room temp whereas the oven preheats. Bake, coated, for half-hour, or till thawed and warmed via.