Best Stuffed Shells
Ingredients
The filling
-
1
pound
fresh baby spinach or baby kale, or frozen spinach or kale
-
1
tablespoon
extra virgin olive oil
-
15
ounces
ricotta cheese or cottage cheese
-
4
cloves
garlic
-
½
cup
grated Parmesan
-
¼
cup
chives or green onions
-
1
large
egg
-
¾
teaspoon
fine sea salt
-
½
teaspoon
red pepper flakes
-
to taste
freshly ground pepper
The shells and sauce
-
12
ounces
jumbo shells
-
8
ounces
grated part-skim mozzarella
-
3
cups
marinara sauce
-
optional
fresh basil for garnish
Instructions
- Preheat the oven to 375°F and bring a large pot of salted water to boil.
- Blanch the greens in boiling water for 20 to 40 seconds, then transfer to an ice bath to cool.
- Drain the greens and squeeze out excess water, then set aside.
- Cook the pasta shells until pliable but not fully tender, about 10 minutes, then drain and stir in olive oil.
- In a food processor, chop the garlic, then add the greens and process until finely chopped.
- Add ricotta, half of the mozzarella, Parmesan, chives, black pepper, red pepper flakes, salt, and the egg to the processor and blend until smooth.
- Spread marinara sauce in the bottom of a baking dish and stuff each shell with the filling.
- Place the stuffed shells in the dish, cover with remaining marinara and mozzarella.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 5 to 10 minutes until the cheese is melted and golden.
- Garnish with Parmesan and basil before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
35g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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