Stuffed Shells
Indulge in the warmth and comfort of homemade stuffed shells filled with creamy cheese and vibrant greens, topped with marinara sauce and bubbling cheese.
Ingredients
For the filling
- 1 pound fresh baby spinach or baby kale Alternatively, use 1 ½ pounds Tuscan kale or frozen greens.
- 15 ounces ricotta cheese or cottage cheese Cottage cheese can be a lighter option.
- 8 ounces grated part-skim mozzarella, divided Reserve half for topping.
- ½ cup grated Parmesan Plus extra for garnish.
- 1 large egg, lightly beaten Helps bind the filling.
- ¼ cup chives or green onions Mostly green parts.
- 4 cloves garlic, peeled and cut into segments
- ½ teaspoon red pepper flakes Adjust to taste.
- ¾ teaspoon fine sea salt Adjust to taste.
- 1 tablespoon extra virgin olive oil For preventing sticking.
For assembly
- 12 ounces jumbo shells
- 3 cups marinara sauce Homemade or store-bought.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and position the racks in the middle and upper third.
- In a large Dutch oven or stockpot, bring water to a boil and generously salt it.
- Blanch the fresh greens in boiling water for about 20 to 40 seconds until just wilted, then transfer them to an ice bath.
- If using frozen greens, rinse them under cool water and squeeze out excess moisture.
- Cook jumbo shells in the boiling water until slightly undercooked (about 10 minutes). Drain and toss with olive oil.
Filling Preparation
- In a food processor, pulse garlic until chopped.
- Add blanched greens, ricotta, half of the mozzarella, Parmesan, chives, pepper, red pepper flakes, and salt. Process until well blended.
- Add the beaten egg and blend again until smooth.
Assembly and Baking
- Spread 1 cup of marinara sauce on the bottom of a large baking dish.
- Stuff the shells with the filling and place them into the dish.
- Pour remaining marinara sauce on top and sprinkle with reserved mozzarella.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 5 to 10 minutes until bubbly and golden.
Garnishing
- Finish with a light dusting of grated Parmesan and torn basil, if desired.
Notes
Serve with a light salad or crusty garlic bread for a complete meal. Leftovers can be stored in the refrigerator for up to 4 days or frozen for several months.