Stuffed Shells
Ingredients
The shells
-
18 to 20
pieces
jumbo pasta shells
The filling
-
5
ounces
fresh spinach
-
2
cups
ricotta cheese
-
¼
cup
grated pecorino cheese
-
2
cloves
garlic
-
1
teaspoon
dried oregano
-
1
teaspoon
lemon zest
-
¼
teaspoon
red pepper flakes
-
¾
teaspoon
sea salt
-
to taste
none
freshly ground black pepper
The sauce
-
2
cups
Marinara sauce
-
to taste
none
chopped fresh parsley
Additional
-
for drizzling
none
extra-virgin olive oil
Instructions
- Preheat the oven to 425°F.
- Steam the spinach until wilted, then squeeze out excess moisture and chop.
- Cook the pasta shells in salted boiling water until al dente, then drain and drizzle with olive oil.
- Mix the chopped spinach with ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper.
- Spread marinara sauce in a baking dish, stuff the shells with the filling, and place them in the dish.
- Cover with foil and bake for 20 minutes. Serve with more marinara on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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