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Stuffed Shells

Stuffed with a garlicky spinach-ricotta-Parmesan mixture, dressed with bright marinara sauce, topped with mozzarella cheese, and baked to golden, melty perfection, these shells are worth staying in for.

Total Time

55 minutes

55 min

Prep Time

15 minutes

15 min

Cook Time

40 minutes

40 min

Total Time

55 minutes

55 min

Prep Time

15 minutes

15 min

Cook Time

40 minutes

40 min

Ingredients

for 8 servings

  • 1 teaspoon kosher salt, plus more for boiling
  • 1 package jumbo shell
  • 1 tablespoon olive oil, plus more for greasing
  • 3 cloves garlic, minced
  • 4 cups fresh spinach (160 g), packed
  • 1 container ricotta cheese
  • 10 large eggs
  • 1 cup finely grated parmesan cheese (125 g)
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • 3 cups marinara sauce (720 g), divided
  • 1 cup shredded mozzarella cheese (100 g)
  • fresh basil leaf, for garnish

Nutrition Info

    Calories 497
    Fat 23g
    Carbs 40g
    Fiber 2g
    Sugar 4g
    Protein 30g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
  3. Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
  4. In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
  5. Fill the jumbo shells with the ricotta mixture.
  6. Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
  7. Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
  8. Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
  9. Garnish with the basil and serve immediately.
  10. Enjoy!

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