Stuffed shells with spinach – How to make spinach-filled shells

Stuffed shells with spinach – How to make spinach-filled shells

The magic of a little freshly ground nutmeg is most pronounced in dairy products, making stuffed shells a perfect occasion to use this special spice that rarely sees the light of day outside of baked goods and holiday drinks. This recipe stays pretty true to the classic blueprint because sometimes is simply simply better.

You can choose between parmesan cheese or pecorino cheese – both are delicious. If you want to switch the regular mozzarella to some Fontina or caciocavallo, you get more power!

For more classic pasta and sauce recipes, check out chicken parchment pasta and all bagel pasta! If you made this recipe, drop us a comment below and tell us how you liked it!

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Yields:

6


portions

Preparation time:

0

timer

20

mine

Total time:

1

hour

30

mine

1


(12 oz.) Pack jumbo shells

For the filling

1


(16-oz.) Container of ricotta

2 c.

grated mozzarella, split

3/4 c.

freshly grated parmesan or pecorino, divided

1


(16-oz.) Pack frozen spinach, thawed and pressed dry

1 tsp.

fresh thyme leaves (optional)

1/4 tsp.

freshly ground nutmeg, plus more for serving

1/4 tsp.

freshly ground black pepper

1/4 tsp.

crushed red pepper flakes

1/2 tsp.

lemon peel (optional), plus more for serving

For the sauce

2 tbsp.

Extra virgin olive oil

1/4 tsp.

freshly grated nutmeg

Fresh herbs (such as parsley, basil or thyme) for serving (optional)

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  1. Cook pasta shells according to package directions until al dente, 6 to 7 minutes. Drain immediately and shake completely dry.
  2. In a large bowl, stir eggs, ricotta, 1 cup mozzarella, cup parmesan, spinach, thyme, nutmeg, pepper, red pepper flakes, lemon zest (if using), salt and garlic until smooth. Transfer to the refrigerator until ready to use.
  3. Preheat the oven to 375 °. Heat oil in a large ovenproof frying pan over medium heat. Add garlic and fry until lightly golden, stirring occasionally for about 3 minutes. Add nutmeg and stir until fragrant, 30 seconds. Add marinara and sugar and stir until blended. Transfer 2 cups of marinara to another bowl. Spread the remaining 1 cup marinara evenly over the pan.
  4. Fill pasta shells with 1 tablespoon ricotta mixture each and place in the frying pan. Pour the remaining sauce on top. Top with the remaining ½ cup mozzarella and 2 tablespoons parmesan.
  5. Bake, covered loosely, until the cheese is melted, about 30 minutes. Remove the foil, and bake it until the cheese begins to turn golden, about 10 minutes.
  6. Garnish with remaining parmesan, nutmeg and herbs before serving, if desired.

stuffed shells with spinach delishcom

June Xie

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