Description
Ina Garten’s classic stuffed shells recipe blends rich ricotta, herbs, and marinara into a comforting Italian-American dish. Simple ingredients create a crowd-pleasing meal you’ll want to share with family and friends.
Ingredients
Scale
- 18 to 20 jumbo pasta shells
- 2 cups (16 oz/454 g) ricotta cheese
- 5 oz (142 g) spinach
- ¼ cup (30 g) grated pecorino cheese, more for sprinkling
- 2 cups marinara sauce, plus more for serving
- 2 garlic cloves, grated
- 1 tsp dried oregano
- 1 tsp lemon zest
- ¾ tsp sea salt, more for the pasta water
- ¼ tsp red pepper flakes
- freshly ground black pepper
- extra-virgin olive oil, for drizzling
- chopped parsley, for serving
Instructions
- Spinach Preparation: Steam spinach leaves over simmering water for 60 seconds, drain thoroughly, and finely chop to create a delicate green base for the filling.
- Pasta Cooking: Boil salted water and cook pasta shells until al dente, then drain and lightly coat with olive oil to prevent sticking, ensuring perfect texture and separation.
- Filling Creation: Merge wilted spinach with ricotta, pecorino Romano, garlic, oregano, lemon zest, red pepper flakes, salt, and black pepper in a comprehensive mixing process, blending until smooth and well-integrated.
- Sauce Foundation: Spread a generous layer of marinara sauce across the bottom of a rectangular baking dish, creating a flavorful and moisture-rich base for the shells.
- Shell Assembly: Methodically stuff each pasta shell with the prepared spinach-cheese mixture, positioning them strategically within the sauced baking dish to ensure even coverage and optimal flavor distribution.
- Baking Process: Cover the dish completely with aluminum foil and bake in a preheated oven at 425°F (220°C) for 20 minutes, allowing the flavors to meld and the shells to heat through perfectly.
- Serving Presentation: Remove from oven, let rest briefly, and serve immediately with additional warm marinara sauce on the side for those desiring extra sauce infusion.
Notes
- Spinach Prep Pro: Quickly wilt spinach to preserve nutrients and prevent waterlogging, draining thoroughly for a perfect texture in the filling.
- Pasta Perfection: Cook shells al dente to maintain structural integrity and prevent mushiness when stuffed and baked.
- Flavor Fusion: Balance ricotta with bold pecorino Romano, lemon zest, and red pepper flakes for a complex, vibrant taste profile.
- Baking Brilliance: Cover with foil to lock in moisture and prevent excessive browning, ensuring a tender, succulent final dish.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg