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Stuffed Shells Recipe

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This easy and delicious stuffed shells recipe features jumbo pasta shells filled with a creamy ricotta, mozzarella, and spinach mixture, topped with a rich marinara sauce and baked to perfection. With a hint of lemon zest, toasted pine nuts, and a blend of cheeses, this Italian-inspired dish is ideal for family dinners or special occasions. It’s a comforting, flavorful, and crowd-pleasing meal everyone will love!

Ingredients

20 jumbo pasta shells (conchiglioni), cooked to al dente

1 tablespoon olive oil

2 cloves garlic, minced

10 oz fresh spinach

1 egg

1 cup ricotta cheese

1 cup low-moisture mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

Zest and juice of 1 lemon

1/4 cup toasted pine nuts

2 cups marinara sauce (recommend Rao's or Mezzetta)

Fresh basil for garnish

Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Cook the jumbo shells in salted water until just shy of al dente, then drain and set aside.

  2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes. Add spinach and cook until wilted and moisture is reduced (about 3-4 minutes). Season with salt and pepper.

  3. In a mixing bowl, combine the spinach mixture with ricotta, mozzarella, parmesan, egg, lemon zest, lemon juice, and toasted pine nuts. Mix well.

  4. Spread a thin layer of marinara sauce in a baking dish. Stuff each pasta shell with the ricotta mixture and place them in the baking dish.

  5. Pour the remaining marinara sauce over the stuffed shells. Cover with foil and bake for 30 minutes.

  6. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

  7. Garnish with fresh basil and additional pine nuts before serving.

Notes

  • Make sure to cook the pasta shells just shy of al dente to prevent them from over-softening during baking.

  • You can prepare this dish ahead of time by assembling it and refrigerating for up to 24 hours before baking.

  • For a vegan version, substitute plant-based ricotta and mozzarella.

Find it online: https://recipesbyjanet.com/stuffed-shells-recipe/