loveandlemons4.8
Stuffed Shells
These spinach and ricotta stuffed shells are such a comforting, flavorful dinner! To get ahead, you can stuff the shells and place them in the baking dish with the marinara up to 4 hours in advance. Cover with foil and store them in the fridge until you're ready to serve. Then, just bake and eat!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●strainer
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 425°F.
2
Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for ⏱️ 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
fresh spinach5 ounces
3
In a large pot of salted boiling water, cook the pasta shells for ⏱️ 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
4
In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
fresh spinach5 ouncesdried oregano1 teaspoonlemon zest1 teaspoon
5
Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for ⏱️ 20 minutes. Serve with more marinara on the side.
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