These easy-to-make adorable Stuffed Shells will delight anyone that tries them! Filled with three kinds of cheese, fresh spinach, lemon zest and fresh basil, then baked in a marinara sauce, it is a deeply comforting dish that is perfect for a family dinner or for serving guests.
5ouncesfresh spinach or 110-oz. package frozen spinach, thawed and squeezed dry
1large egg
116-ounce container whole milk ricotta
1cupshredded mozzarella(optional: sprinkle 1/4 cup more over the shells before baking)
3/4cupfreshly grated Parmesan or pecorino,divided
1fat clove garlicgrated or minced
1teaspoonlemon zest(optional, but really good)
1Tablespoonfresh basil leaves,finely chopped, plus more for garnish
1/4teaspooncrushed red pepper flakes,optional
1teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
Instructions
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.
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.
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.
Preheat oven to 425ºF.
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.
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.)
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.
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.
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.
Notes
Jumbo shells: The size of shells will vary according to brand. I used De Cecco Conchiglioni Rigate shells which I don't think are particularly on the large size. 35 of these shells weigh about 7 ounces. I had enough filling for 30 but it's best to cook a few extra in case they rip when getting filled. Again, the amount of shells you stuff could vary if your shells are bigger. Any leftover cooked shells can be frozen; Place shells in a single layer on a sheet pan, once frozen transfer to a freezer-safe storage bag and freeze for up to 2 months. Marinara sauce: I like jazz up the sauce a bit by stirring in a teaspoon (or two) of Calabrian chili paste. This brand is SO good and you should be able to find it at most well stocked Italian delis. Make ahead: The cheese mixture can be made a day ahead. To make the stuffed shells ahead time, assemble the dish in its entirety, cover tightly with foil, and refrigerate for a few hours and up to overnight. Though the leftovers are fine reheated, I don't recommend baking the whole dish ahead of time and reheating it, as the shells and filling have a tendency to dry out.To store: Leftovers can be refrigerated, in an airtight container, for up to 4 days. Reheat, covered in a 350ºF oven until warmed through. Alternatively, reheat in a skillet, covered, over medium heat, until warmed through. You may want to add a splash of water to the pan if the sauce has really thickened.