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Per serving
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- 1
Start the sauce
Slice the garlic. Heat the olive oil in a large pot over medium heat and add the garlic. Saute until golden, about 2 minutes, then add the red pepper flakes and cook 30 seconds more.
- 2
Build the marinara
Stir in the tomato paste and cook 5 minutes, stirring often; add a splash of water if it starts to catch. Add the water and the hand-crushed canned plum tomatoes and bring to a lively simmer. Season with salt and pepper, then lower the heat and hold at a bare simmer with the lid cracked, stirring now and then. Tear in the basil a few minutes before assembling.
- 3
Blanch the spinach
Preheat the oven to 400F. Bring a large pot of salted water to a boil. Blanch the baby spinach for 30 seconds, then transfer to a strainer or clean towel and squeeze out as much water as possible. Chop and set aside.
- 4
Parboil the shells
Using the same water, boil the jumbo shells until very al dente, about 3 minutes less than the package directions. Stir often so they don't stick. Drain, then spread on a parchment-lined sheet to cool before filling. Boil a few extra shells to make up for any that tear.
- 5
Mix the filling
In a large bowl combine the drained ricotta, 2 cups of the mozzarella, half of the Pecorino, the minced parsley, chopped spinach, and garlic powder. Taste and add salt if needed, then stir in the beaten eggs until fully combined.
- 6
Assemble
Spread a thick 1-inch layer of sauce over the bottom of a large baking dish (one 13x18 or two 9x13 pans). Spoon or pipe the filling into each shell and set them seam side up in the sauce. Top with more sauce without fully covering, then scatter the remaining mozzarella and Pecorino over the top.
- 7
Bake
Cover with parchment and then foil and bake for 20 minutes. Uncover and bake 15 minutes more until bubbly and lightly browned; broil the last 1-2 minutes if you want a crisp top. Let rest at least 10 minutes before serving.
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Make-Ahead Spinach and Ricotta Stuffed Shells
Created by: SundayPrepCo
Ingredients
- 1/4 cup olive oil
- 6 garlic
- 1/2 tsp crushed red pepper flakes
- 3 tbsp tomato paste
- 1/2 cup water
- 84 oz canned plum tomatoes
- salt and pepper, to taste
- 10 fresh basil leaves
- 1 lb jumbo pasta shells
- 1 1/2 lb ricotta cheese
- 3 cup mozzarella cheese
- 1/2 cup flat-leaf parsley
- 1 lb baby spinach
- 3/4 cup Pecorino Romano cheese
- 2 eggs
- 1/2 tsp garlic powder
Instructions
- Start the sauceSlice the garlic. Heat the olive oil in a large pot over medium heat and add the garlic. Saute until golden, about 2 minutes, then add the red pepper flakes and cook 30 seconds more.
- Build the marinaraStir in the tomato paste and cook 5 minutes, stirring often; add a splash of water if it starts to catch. Add the water and the hand-crushed canned plum tomatoes and bring to a lively simmer. Season with salt and pepper, then lower the heat and hold at a bare simmer with the lid cracked, stirring now and then. Tear in the basil a few minutes before assembling.
- Blanch the spinachPreheat the oven to 400F. Bring a large pot of salted water to a boil. Blanch the baby spinach for 30 seconds, then transfer to a strainer or clean towel and squeeze out as much water as possible. Chop and set aside.
- Parboil the shellsUsing the same water, boil the jumbo shells until very al dente, about 3 minutes less than the package directions. Stir often so they don't stick. Drain, then spread on a parchment-lined sheet to cool before filling. Boil a few extra shells to make up for any that tear.
- Mix the fillingIn a large bowl combine the drained ricotta, 2 cups of the mozzarella, half of the Pecorino, the minced parsley, chopped spinach, and garlic powder. Taste and add salt if needed, then stir in the beaten eggs until fully combined.
- AssembleSpread a thick 1-inch layer of sauce over the bottom of a large baking dish (one 13x18 or two 9x13 pans). Spoon or pipe the filling into each shell and set them seam side up in the sauce. Top with more sauce without fully covering, then scatter the remaining mozzarella and Pecorino over the top.
- BakeCover with parchment and then foil and bake for 20 minutes. Uncover and bake 15 minutes more until bubbly and lightly browned; broil the last 1-2 minutes if you want a crisp top. Let rest at least 10 minutes before serving.