Cheese and Spinach Stuffed Shells
Description
Make your family a five star vegetarian pasta dinner with this recipe. It's delicious, comforting and just might be the best stuffed shell recipe ever.
Ingredients
18 - 20 jumbo pasta shells
extra-virgin olive oil, for drizzling
5 oz. fresh spinach
16 oz. Ricotta cheese
1/4 c. grated Pecorino cheese, plus more for sprinkling*
2 garlic cloves, grated
1 t. dried oregano
1 t. lemon zest
1/4 t. crushed red pepper flakes
3/4 t. salt, more for the pasta water
freshly ground black pepper
2 c. marinara sauce, plus more for serving
chopped parsley, for serving
Directions
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Preheat the oven to 425 degrees F.
Place the spinach in a steamer basket; place over a pot with 1 inch of water; bring the water to a simmer; cover; let steam for 1 minute, until the spinach has wilted. Transfer to a strainer; squeeze out the excess water. Chop the spinach; set aside.
In a large pot of well salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain. Drizzle on a little olive oil to prevent them from sticking together.
In a medium bowl, combine the spinach with the Ricotta and Pecorino cheeses, garlic, oregano, lemon zest, crushed red pepper flakes, salt, and pepper.
Spread the marinara sauce in the bottom of a 9x13 inch baking dish. Stuff each shell with the filling; place in the baking dish. Cover with aluminum foil. Bake 20 minutes.
Serve garnished with chopped parsley and more marinara on the side.
4 servings.
Tips:
* Parmigiano-Reggiano or Parmesan can be substituted.
** To Make in Advance: Stuff the shells and place them in the baking dish with the marinara up to 4 hours in advance, cover with aluminum foil and refrigerate until ready to bake.