Stuffed Shells Recipe

Instructions

1. 01

   Add 2 tablespoons of salt to a large pot of boiling water. Cook the pasta shells, stirring occasionally, 1 or 2 minutes less than the package instructs, about 9 minutes. Reserve 3/4 cup pasta water, drain in a colander and while still in the colander, immediately drizzle with some olive oil and separate shells. Transfer to a parchment-lined baking sheet to cool off and avoid sticking.

2. 02

   If using fresh spinach: Steam the spinach until tender and bright green, about 3 minutes. Run it under cold water to cool it then squeeze out the excess moisture. Chop it into small pieces and place in a medium-sized bowl.

3. 03

   If using frozen spinach: Thaw the frozen spinach and use a tea towel to squeeze out as much liquid as possible. You really want it super dry. Place in a medium-sized bowl.

4. 04

   Preheat oven to 425ºF.

5. 05

   Add the egg, ricotta, mozzarella, 1/2 cup parmesan, garlic, lemon zest (if using), fresh basil, red pepper flakes, salt and pepper to the spinach. Stir until everything is well combined.

6. 06

   Spread 2 cups marinara sauce on the bottom of a 9×13 baking dish and stir in 1/2 cup of the reserved pasta water. (Use regular water if you forgot to save the pasta water.)

7. 07

   Fill each shell with about 1 tablespoon of the ricotta mixture. You should have enough to fill at least 30 shells, give or take depending on the size of your shells. As you fill each shell, place on top of the tomato sauce, stuffed-side up in an even layer, nestling them in close together if necessary.

8. 08

   Cover the dish tightly with foil, and bake for 25 minutes. Remove the foil and continue baking until the sauce and shells are sizzling around the edges, about 5 to 10 minutes.

9. 09

   Meanwhile, heat the remaining tomato sauce with remaining 1/4 cup pasta water. Serve the shells garnished with remaining parmesan cheese, chopped basil, and warm tomato sauce on the side.