Description
Ina Garten’s stuffed shells bring Italian comfort to dinner tables with rich ricotta and spinach nestled in tender pasta. Cheese lovers will savor each hearty, Mediterranean-inspired bite that promises warmth and deliciousness you can easily create at home.
Ingredients
Scale
Pasta:
- 18 to 20 jumbo pasta shells
Cheese Ingredients:
- 2 cups (16 ounces/454 grams) ricotta cheese
- ¼ cup (30 grams) grated pecorino cheese, more for sprinkling
Herbs and Seasonings:
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt, more for the pasta water
- freshly ground black pepper
Vegetables and Greens:
- 5 ounces (142 grams) spinach
Sauce and Garnish:
- 2 cups marinara sauce, plus more for serving
- extra-virgin olive oil, for drizzling
- chopped parsley, for serving
Instructions
- Prepare a steamer basket and gently wilt fresh spinach leaves over simmering water for approximately 60 seconds, ensuring minimal moisture retention. Carefully drain and finely chop the wilted spinach.
- Fill a large cooking pot with salted water and bring to a rolling boil. Submerge pasta shells and cook for 10 minutes until achieving a perfect al dente texture. Drain thoroughly and lightly coat with olive oil to prevent clumping.
- In a mixing bowl, combine the finely chopped spinach with creamy ricotta cheese, sharp pecorino Romano, minced garlic, dried oregano, fragrant lemon zest, crushed red pepper flakes, kosher salt, and freshly ground black pepper. Blend ingredients until uniformly incorporated.
- Select a rectangular baking dish and generously spread marinara sauce across the bottom, creating an even base layer.
- Carefully stuff each cooked pasta shell with the prepared spinach and cheese mixture, arranging them methodically within the sauced baking dish.
- Shield the dish completely with aluminum foil to retain moisture and prevent excessive browning. Transfer to a preheated oven at 425°F (220°C) and bake for 20 minutes.
- Remove from oven and let rest for 3-5 minutes. Serve immediately with additional warm marinara sauce alongside for optional drizzling.
Notes
- Freezing works best when individual stuffed shells are wrapped tightly in plastic and stored in airtight containers for up to 3 months.
- Prepping ingredients ahead saves time and allows flavors to meld together before final assembly.
- Grating cheese freshly provides more robust flavor compared to pre-packaged alternatives.
- Professional chefs recommend letting the dish rest 10-15 minutes after baking to help filling set and improve overall texture.
- Experimenting with different cheese combinations like ricotta, mozzarella, and parmesan creates unique flavor profiles.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 40 mg