Stuffed Shells

I’ve been wanted to make a stuffed shells recipe for a while now, but two things held me up: 1) it was a bit warm for the abundance of cheese and carbs and 2) I couldn’t find jumbo shells anywhere. So finding a box of jumbo shells the same weekend DC had a freak October snow (it wasn’t a storm here, don’t let anyone tell you differently) seemed to be a sign from the cooking gods that this dish needed to be made. I like to rationalize that the equal ratio of spinach to ricotta almost makes this dish healthy.

Almost.

Still, they are tasty and fairly easy to make. Also, don't they look cute in that ramekin? My friend Amber gave me four last time she came to visit and I've tried to think of recipes that make small enough quantities I can use them for photos since. Luckily, two stuffed shells fit perfectly! Thanks again Amber. 

Stuffed Shells

Adapted from 101Cookbooks  and Spoonforkbacon 

I like to split this recipe into two 8x8 baking dishes, so I can assemble both but stick one in the freezer and one in the oven. That way I can have stuffed shells immediately and about a week later when I start remembering how good they tasted, I have another dish ready to go into the oven whenever I want. If you decide to freeze the second, leave off the parmesan until you are ready to bake.

Ingredients:

25-30 jumbo pasta shells

1 cup pasta sauce

1/3 cup parmesan cheese, grated

Filling:

2 cups frozen spinach, thawed, drained and chopped

2 cups ricotta (skim or whole-milk is fine)

1 egg, slightly beaten

1 shallot, minced (or 2 cloves garlic, minced)

1/4 teaspoon sea salt

pepper to taste

Equipment:

Large pot, two 8x8 baking dishes or one 9x13 baking dish

Preheat oven to 350.  Spread 1/3 cup pasta sauce evenly across bottom of both baking dishes.

Make the filling: Combine ricotta, spinach, egg, shallot, and salt in a medium box. Mix until well combined.

Make the shells: Bring a large pot of salted water to boil and cook shells according to directions, taking care not to overcook. Drain and let cool long enough to handle with your hands (Seriously, have patience - otherwise you will have very annoying blisters on the tips of your fingertips. Not that I know this from personal experience...).

Stuff the shells: Fill each shell with ricotta filling and arrange in a single layer in the first baking dish, then the second once you’ve filled the first. Spoon the remaining sauce over the shells, sprinkle parmesan on top, and cover baking dish with aluminum foil. Bake for 30 minutes, uncovering for the final 15 minutes. Allow dish to rest for 5 minutes before serving.

Serves 4 to 6