R-027
Stuffed Shells
Jumbo pasta shells filled with spinach, ricotta, garlic, lemon, and cheese.
Servings4–8
Prep25 min
Cook30–35 min
TotalAbout 50 min
LevelIntermediate
Ingredients
- 24 jumbo pasta shells
- Chopped frozen spinach, thawed and squeezed dry
- 1 cup ricotta
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 tsp oregano
- 8 oz mozzarella, divided
- 4.5 oz Pecorino, divided
- 24 oz marinara sauce
- Salt
- Black pepper
Cooking Steps
- Preheat oven to 350°F.
- Cook the shells in a large pot of salted water according to package directions.
- Combine the spinach, ricotta, garlic, lemon zest, oregano, 1 1/4 cups mozzarella, and 1/2 cup Pecorino.
- Season the filling with salt and pepper.
- Pour 1 cup marinara into the bottom of a 9x13-inch broiler-safe baking dish.
- Fill each shell with about 1 heaping tablespoon of filling.
- Arrange the shells over the marinara.
- Top with the remaining marinara, 3/4 cup mozzarella, and 1/4 cup Pecorino.
- Cover with foil and bake for 30–35 minutes, until bubbling and hot.
- Remove foil and switch oven to broil.
- Broil for 2–3 minutes, until the cheese is golden.
- Rest for 5 minutes before serving.
Pairs Well With
Roasted Asparagus
Garlic Bread
Garden Salad