Cheesy Spinach Stuffed Shells (Print Version)
# Ingredients:
→ Pasta & Base
01 -
18-20 large pasta shells for stuffing
02 -
A splash of good olive oil
03 -
2 cups of your favorite marinara sauce, plus extra for serving
→ Creamy Filling
04 -
5 oz fresh baby spinach leaves
05 -
2 cups whole milk ricotta cheese
06 -
1/4 cup freshly grated pecorino Romano, plus more for topping
07 -
2 fresh garlic cloves, finely minced
08 -
1 tsp dried Italian oregano
09 -
Zest of 1 fresh lemon
10 -
1/4 tsp crushed red pepper flakes
11 -
3/4 tsp fine sea salt
12 -
Freshly cracked black pepper to taste
→ Garnish
13 -
Fresh Italian parsley, roughly chopped
# Instructions:
01 -
Heat your oven to 425°F and get ready for some amazing aromas to fill your kitchen.
02 -
Place your fresh spinach in a steamer basket over about an inch of simmering water. Cover and let it steam for just a minute until it wilts down beautifully. Once done, transfer to a fine mesh strainer and squeeze out every drop of water you can, then give it a rough chop.
03 -
Bring a large pot of generously salted water to a rolling boil. Add your pasta shells and cook them for exactly 10 minutes - you want them tender but still with a slight bite. Drain well and toss with a little olive oil so they don't stick together while you work.
04 -
In a mixing bowl, combine your chopped spinach with the ricotta, pecorino, minced garlic, oregano, lemon zest, red pepper flakes, salt, and a generous amount of freshly ground pepper. Mix everything together until it's perfectly combined and tastes incredible.
05 -
Spread your marinara sauce across the bottom of a 9x13 inch baking dish. Carefully stuff each shell with the creamy spinach mixture and nestle them snugly in the dish. Cover tightly with foil and bake for 20 minutes until heated through and bubbly around the edges.
06 -
Let them rest for a few minutes, then garnish with fresh parsley and serve with extra marinara sauce on the side. Watch everyone's faces light up with the first bite!
# Notes:
01 -
Make ahead magic: stuff the shells and assemble in the dish up to 4 hours early, then just pop in the oven when ready
02 -
Freezer-friendly! Assemble completely, cover well, and freeze for up to 3 months
03 -
Rao's marinara is the gold standard for store-bought sauce
04 -
Perfect for meal prep and feeding a hungry family