By Fran R
Stuffed Shells
5 steps
Prep:20minCook:30min
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!
Updated at: Sun, 15 Sep 2024 17:49:38 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
25
High
Nutrition per serving
Calories467.4 kcal (23%)
Total Fat21 g (30%)
Carbs51.1 g (20%)
Sugars7.8 g (9%)
Protein19.1 g (38%)
Sodium1079.4 mg (54%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
18jumbo pasta shells
extra-virgin olive oil
for drizzling
5 ouncesspinach
2 cupsricotta cheese
¼ cuppecorino cheese
grated, more for sprinkling
2garlic cloves
grated
1 teaspoonoregano
1 teaspoonlemon zest
¼ teaspoonred pepper flakes
¾ teaspoonsea salt
more for the pasta water
freshly ground black pepper
2 cupsMarinara Sauce
plus more for serving
parsley
chopped, for serving
Instructions
Step 1
Preheat the oven to 425°F.
Step 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.
Step 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.
Step 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.
Step 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.
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