Emily Waters
Stuffed shells are my go-to for feeding a crowd. I discovered this recipe when I needed to make dinner for my daughter’s entire soccer team with about two hours notice. Turns out you can stuff shells, stick them in the fridge, and bake them whenever. Now I always keep a pan in the freezer for emergencies — or just Tuesdays when I don’t feel like thinking.
Ingredients
- 24 jumbo pasta shells
- 2 cups ricotta cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 1 cup shredded mozzarella, divided
- ½ cup grated Parmesan
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ¼ tsp nutmeg
- Salt and pepper
- 3 cups marinara sauce
- Fresh basil
Instructions
- Cook shells: Boil shells until just al dente (1-2 min less than package). Drain and lay flat to cool.
- Make filling: Mix ricotta, spinach, ½ cup mozzarella, Parmesan, egg, garlic, Italian seasoning, nutmeg, salt, and pepper.
- Prep dish: Spread 1 cup marinara in bottom of 9×13 baking dish.
- Stuff shells: Fill each shell with ~2 tbsp filling. Nestle in dish seam-side up.
- Top: Spoon remaining marinara over shells. Sprinkle with remaining mozzarella.
- Bake: Cover with foil, bake at 375°F for 25 min. Uncover, bake 15 more min until bubbly.
- Serve: Fresh basil on top. Amazing with crusty bread!
