Classic Stuffed Shells

Name: Classic Stuffed Shells
Prep time: 25 min
Total time: 50 min
Yield: 4 - 8 serving(s)
Ingredients: Kosher salt and freshly ground black pepper; 24 jumbo shells; 1 (10-ounce) package chopped frozen spinach, defrosted and squeezed dry; 1 c. whole-milk ricotta; 2 cloves garlic, grated; 1 tsp. lemon zest; 1 tsp. dried oregano; 1 (8-ounce) block whole-milk mozzarella, grated (about 2 cups) and divided; 4 1/2 oz. Pecorino, grated (about 3/4 cup) and divided; 1 (24-ounce) jar marinara sauce

Make it tonight, and the whole family will be celebrating.

By Charlyne MattoxPublished: May 2, 2023

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Becky Luigart-Stayner

Yields:

4 - 8 serving(s)

Prep Time:

25 mins

Total Time:

50 mins

Want to make your whole family feel taken care of? Treat them to a baked pasta dish that'll make them tear up with joy.

Stuffed shells, filled with spinach, three kinds of cheese, and doused in tomato sauce, is a classic, delicious, easy-to-make weeknight dinner that you can be sure everyone will want to eat. And it's pretty budget-friendly, too! Serve it with some garlic bread alongside.

Made this recipe? Tell us what you think in the comments, below!

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Ingredients

Kosher salt and freshly ground black pepper
24 jumbo shells
1 (10-ounce) package chopped frozen spinach, defrosted and squeezed dry
1 cup whole-milk ricotta
2 cloves garlic, grated
1 tsp. lemon zest
1 tsp. dried oregano
1 (8-ounce) block whole-milk mozzarella, grated (about 2 cups) and divided
4 1/2 oz. Pecorino, grated (about 3/4 cup) and divided
1 (24-ounce) jar marinara sauce

Directions

1. Step 1Preheat oven to 350ºF. In a large pot of salted water, cook noodles according to package directions. Combine spinach, ricotta, garlic, lemon zest, oregano, 1 1/4 cups mozzarella, and 1/2 cup Pecorino in a bowl. Season with salt and pepper.
2. Step 2Pour 1 cup marinara in the bottom of a 9- by 13-inch broiler-proof baking dish. Stuff filling into shells, dividing evenly (about 1 heaping tablespoon each), and place on top of marinara. Top with remaining marinara, 3/4 cup mozzarella, and 1/4 cup Pecorino. Cover with aluminum foil, and bake until sauce is bubbling and filling is warm, 30 to 35 minutes. Uncover and switch the oven to broil. Broil until cheese is golden brown, 2 to 3 minutes. Let rest 5 minutes before serving.

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