Description
Ina Garten’s stuffed shells bring classic Italian comfort to weeknight dinners with rich ricotta and herb-infused filling. Cheese lovers will appreciate the simple yet elegant approach that delivers maximum flavor in each perfectly baked shell.
Ingredients
Scale
- 9 oz (255 g) jumbo pasta shells (30 to 34 shells)
- 2 cups (454 g) ricotta cheese
- 2 cups (226 g) shredded low-moisture mozzarella cheese
- 1 large egg, beaten
- 1 8-oz (226 g) bag of fresh spinach
- 2 cans San Marzano tomatoes, crushed by hand
- ¼ cup (25 g) grated Parmesan cheese, plus more for topping
- ⅓ cup (20 g) finely chopped fresh parsley
- 6 cloves garlic, thinly sliced
- ¼ cup (60 ml) extra-virgin olive oil
- 1 tbsp (15 ml) extra-virgin olive oil
- 2 tsp finely grated lemon zest
- 1 tsp dried oregano
- Pinch of red pepper flakes, plus more for topping
- Kosher salt
- Freshly ground pepper
Instructions
- Sauce Preparation: Heat olive oil in a large pot over medium-high heat. Sauté minced garlic until golden, then add crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer vigorously, stirring occasionally, until sauce thickens and develops rich flavor, about 15-20 minutes.
- Pasta and Vegetable Preparation: Preheat oven to 375°F. Cook jumbo shells in salted water until al dente, then drain and spread on a baking sheet. In a separate skillet, wilt spinach, squeeze out moisture, and finely chop.
- Filling Creation: Combine chopped spinach with ricotta, mozzarella, parsley, Parmesan, lemon zest, egg, salt, and pepper in a mixing bowl. Blend thoroughly until ingredients are evenly distributed.
- Assembly: Spread half the tomato sauce in a rectangular baking dish. Carefully stuff cooled shells with spinach-ricotta mixture, arranging in a single layer. Top with remaining sauce, ensuring complete coverage.
- Baking and Finishing: Cover with aluminum foil and bake for 25-30 minutes. Remove foil and continue baking 10-12 minutes until edges turn light golden-brown. Rest for 8-10 minutes, then garnish with additional Parmesan and red pepper flakes before serving.
Notes
- Sauce Depth Tip: Simmer tomato sauce slowly to develop rich, complex flavors that elevate the entire dish’s taste profile.
- Pasta Preparation Trick: Spread cooked shells individually on a baking sheet to prevent sticking and ensure even cooling for easier stuffing.
- Spinach Moisture Control: Squeeze spinach thoroughly in a kitchen towel to remove excess water, preventing soggy filling and maintaining ideal texture.
- Cheese Melting Strategy: Let the dish rest 8-10 minutes after baking to allow cheese to set and flavors to integrate, ensuring perfect serving consistency.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 475
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 80 mg