Ingredients
– Jumbo pasta shells (18 to 20)
– Fresh spinach (5 ounces)
– Ricotta cheese (16 ounces or 2 cups)
– Grated pecorino cheese (¼ cup plus extra for sprinkling)
– Grated garlic cloves (2)
– Dried oregano (1 teaspoon)
– Lemon zest (1 teaspoon)
– Red pepper flakes (¼ teaspoon)
– Salt (¾ teaspoon plus more for pasta water)
– Freshly ground black pepper
– Marinara sauce (2 cups plus more for serving)
– Chopped fresh parsley for garnish
– Olive oil for drizzling
Instructions
1-Preheat oven: Preheat oven to 425°F.
2-Steam spinach and prepare: Steam spinach and prepare as described.
3-Cook and drain pasta shells: Cook and drain pasta shells, then drizzle with oil.
4-Combine ingredients for the filling: Combine ingredients for the filling.
5-Layer sauce in the dish and stuff the shells: Layer sauce in the dish and stuff the shells.
6-Bake covered, then garnish before serving: Bake covered, then garnish before serving.
Last Step:
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🌿 Ensure spinach is squeezed well to prevent watery filling.
⏲️ Prepare up to 4 hours ahead and refrigerate before baking for convenience.
❄️ Freezes well: assemble shells in dish, cover with foil, freeze; thaw in fridge about 10 hours before baking.
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 3 stuffed shells