Description
Ina Garten’s stuffed shells bring Italian comfort to your dinner table with rich ricotta and marinara magic. Cheesy pasta pockets deliver a warm embrace of flavor that draws families together for memorable meals.
Ingredients
Scale
Pasta and Cheese:
- 9 ounces (255 grams) jumbo pasta shells (30 to 34 shells)
- 2 cups (454 grams) ricotta cheese
- 2 cups (226 grams) shredded low-moisture mozzarella cheese
- ¼ cup (25 grams) grated Parmesan cheese, plus more for topping
Sauce and Seasonings:
- ¼ cup (60 milliliters) extra-virgin olive oil
- 2 cans of San Marzano tomatoes, crushed by hand
- 6 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- Pinch of red pepper flakes, plus more for topping
- Kosher salt
- Freshly ground pepper
Herbs and Additional Ingredients:
- 1 8-ounce (226 grams) bag of fresh spinach
- ⅓ cup (20 grams) finely chopped fresh parsley
- 2 teaspoons finely grated lemon zest
- 1 large egg, beaten
- 1 tablespoon (15 milliliters) extra-virgin olive oil
Instructions
- Create a robust tomato sauce by warming olive oil (30 milliliters or 2 tablespoons) in a spacious pot over medium-high temperature. Introduce minced garlic and sauté until achieving a golden hue. Incorporate whole crushed tomatoes, dried oregano, red pepper flakes, kosher salt, and freshly ground black pepper. Allow the mixture to reach a vigorous boil, then reduce to a gentle simmer, stirring occasionally until the sauce thickens and develops rich depth, approximately 15-20 minutes.
- Activate the oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large pot of salted water, cook jumbo pasta shells according to package instructions until al dente. Drain thoroughly and spread shells individually on a clean baking sheet to prevent sticking and facilitate cooling.
- In a separate skillet, heat additional olive oil over medium heat. Add fresh spinach leaves and cook until completely wilted and dark green. Transfer to a kitchen towel, carefully squeeze out excess moisture, and finely chop the leaves to ensure even distribution in the filling.
- Within a generously sized mixing bowl, combine the chopped spinach, ricotta cheese, shredded mozzarella, finely chopped parsley, grated Parmesan, lemon zest, beaten egg, kosher salt, and cracked black pepper. Mix thoroughly until all ingredients are uniformly integrated.
- Pour half of the prepared tomato sauce into a rectangular baking dish, creating an initial flavor foundation. Carefully stuff each cooled pasta shell with the spinach-ricotta mixture, arranging them neatly in a single layer. Generously ladle the remaining tomato sauce over the stuffed shells, ensuring complete coverage.
- Shield the baking dish with aluminum foil and bake for approximately 25-30 minutes, allowing the ingredients to heat through and flavors to meld. Remove the foil and continue baking an additional 10-12 minutes until the edges develop a light golden-brown coloration. Allow the dish to rest for 8-10 minutes before serving, then garnish with additional grated Parmesan cheese and a sprinkle of red pepper flakes for enhanced flavor complexity.
Notes
- Freeze unbaked shells for convenient future meals, storing up to 3 months for quick dinners.
- Maximize flavor by using room temperature ingredients for smooth, consistent filling texture.
- Let dish rest after baking to allow filling to set and flavors to beautifully combine.
- Serve alongside crisp green salad and crusty bread for a complete, satisfying dining experience.
- Leftovers develop deeper, richer tastes overnight, making next-day lunch even more delicious.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg