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!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F.

Step 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.

Step 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.

Step 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.

Step 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.