Spinach Stuffed Shells
Directions
- 1Sauté the finely chopped onion for a few minutes with salt and pepper.
- 2Sauté the finely chopped onion for a few minutes with salt and pepper.
- 3Sauté the finely chopped onion for a few minutes with salt and pepper.
- 4Add the minced garlic and cook for 30 seconds, then add the chopped spinach.
- 5Add the minced garlic and cook for 30 seconds, then add the chopped spinach.
- 6Add the minced garlic and cook for 30 seconds, then add the chopped spinach.
- 7Season again with salt and squeeze in the juice from half a lemon.
- 8Season again with salt and squeeze in the juice from half a lemon.
- 9Season again with salt and squeeze in the juice from half a lemon.
- 10Let the spinach wilt and then set aside, making sure to squeeze out as much water as possible.
- 11Let the spinach wilt and then set aside, making sure to squeeze out as much water as possible.
- 12Let the spinach wilt and then set aside, making sure to squeeze out as much water as possible.
- 13To make the marinara, heat about 1/4 cup of olive oil in a clean pan over medium/low heat.
- 14To make the marinara, heat about 1/4 cup of olive oil in a clean pan over medium/low heat.
- 15To make the marinara, heat about 1/4 cup of olive oil in a clean pan over medium/low heat.
- 16Add the sliced garlic, basil leaves, and Calabrian chilies, and let them sizzle for a couple of minutes.
- 17Add the sliced garlic, basil leaves, and Calabrian chilies, and let them sizzle for a couple of minutes.
- 18Add the sliced garlic, basil leaves, and Calabrian chilies, and let them sizzle for a couple of minutes.
- 19Pour in the crushed tomatoes, season with salt and pepper, and let it simmer.
- 20Pour in the crushed tomatoes, season with salt and pepper, and let it simmer.
- 21Pour in the crushed tomatoes, season with salt and pepper, and let it simmer.
- 22Cook the pasta shells to al dente, drain, and set aside.
- 23Cook the pasta shells to al dente, drain, and set aside.
- 24Cook the pasta shells to al dente, drain, and set aside.
- 25Combine ricotta, mozzarella, Parmesan, cooked spinach, fresh basil, fresh parsley, salt, pepper, red pepper flakes, lemon zest, nutmeg, and an egg in a bowl.
- 26Combine ricotta, mozzarella, Parmesan, cooked spinach, fresh basil, fresh parsley, salt, pepper, red pepper flakes, lemon zest, nutmeg, and an egg in a bowl.
- 27Combine ricotta, mozzarella, Parmesan, cooked spinach, fresh basil, fresh parsley, salt, pepper, red pepper flakes, lemon zest, nutmeg, and an egg in a bowl.
- 28Stir to combine the filling ingredients and set aside.
- 29Stir to combine the filling ingredients and set aside.
- 30Stir to combine the filling ingredients and set aside.
- 31Add a thin layer of marinara sauce to the bottom of a baking dish.
- 32Add a thin layer of marinara sauce to the bottom of a baking dish.
- 33Add a thin layer of marinara sauce to the bottom of a baking dish.
- 34Stuff each pasta shell with about 2 to 3 tablespoons of the ricotta filling.
- 35Stuff each pasta shell with about 2 to 3 tablespoons of the ricotta filling.
- 36Stuff each pasta shell with about 2 to 3 tablespoons of the ricotta filling.
- 37Arrange the stuffed shells in the baking dish and dollop in any leftover ricotta filling.
- 38Arrange the stuffed shells in the baking dish and dollop in any leftover ricotta filling.
- 39Arrange the stuffed shells in the baking dish and dollop in any leftover ricotta filling.
- 40Pour the tomato sauce directly on top of the shells.
- 41Pour the tomato sauce directly on top of the shells.
- 42Pour the tomato sauce directly on top of the shells.
- 43Finish with a layer of mozzarella and Parmesan cheese.
- 44Finish with a layer of mozzarella and Parmesan cheese.
- 45Finish with a layer of mozzarella and Parmesan cheese.
- 46Cover the dish with foil and bake at 350°F for 20 minutes.
- 47Cover the dish with foil and bake at 350°F for 20 minutes.
- 48Cover the dish with foil and bake at 350°F for 20 minutes.
- 49Remove the foil and finish under the broiler until golden and bubbly.
- 50Remove the foil and finish under the broiler until golden and bubbly.
- 51Remove the foil and finish under the broiler until golden and bubbly.
Ingredients
- 1 box jumbo pasta shells
- 1 box jumbo pasta shells
- 1 box jumbo pasta shells
- 0.25 cup olive oil
- 0.25 cup olive oil
- 0.25 cup olive oil
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 small onion
- 1 small onion
- 1 small onion
- Salt
- Salt
- Salt
- pepper
- pepper
- pepper
- 3 cloves garlic
- 3 cloves garlic
- 3 cloves garlic
- 6 cloves garlic
- 6 cloves garlic
- 6 cloves garlic
- 8 oz fresh spinach
- 8 oz fresh spinach
- 8 oz fresh spinach
- 0.5 lemon zest
- 0.5 lemon zest
- 0.5 lemon zest
- 0.5 lemon juice
- 0.5 lemon juice
- 0.5 lemon juice
- 28 oz whole San Marzano tomatoes
- 28 oz whole San Marzano tomatoes
- 28 oz whole San Marzano tomatoes
- 1 teaspoon Calabrian chili paste
- 1 teaspoon Calabrian chili paste
- 1 teaspoon Calabrian chili paste
- 6 basil leaves
- 6 basil leaves
- 6 basil leaves
- 15 oz ricotta cheese
- 15 oz ricotta cheese
- 15 oz ricotta cheese
- 10 oz mozzarella cheese
- 10 oz mozzarella cheese
- 10 oz mozzarella cheese
- 4 oz Parmesan cheese
- 4 oz Parmesan cheese
- 4 oz Parmesan cheese
- 1 large egg
- 1 large egg
- 1 large egg
- 0.25 cup fresh parsley
- 0.25 cup fresh parsley
- 0.25 cup fresh parsley
- 6 basil leaves
- 6 basil leaves
- 6 basil leaves
- 1 pinch nutmeg
- 1 pinch nutmeg
- 1 pinch nutmeg
- 1 teaspoon red pepper flakes
- 1 teaspoon red pepper flakes
- 1 teaspoon red pepper flakes
Equipment
PanLemon squeezerBaking dishGraterMixing bowlSpoonFoil
Tips
- Squeeze out as much water as you can from the cooked spinach.
- Be careful not to let the garlic burn when making the marinara sauce.
- Drizzle a little olive oil on cooked pasta shells to prevent sticking.