How to Make Yummy STUFFED SHELLS | Ricotta and Spinach | Easy & Delicious #shorts

Stuffed Shells with Spinach and Marinara Recipe

Serves: 8-10

1, 12-ounce package of jumbo shells
6 C marinara sauce (homemade or jarred)
30-ounces ricotta, whole milk (place in a strainer lined with a coffee filter over a large bowl, strain at least 4 hours or overnight)
¾ C pecorino romano, grated
½ C whole milk mozzarella, shredded (more for top)
2 garlic cloves, grated
3 T fresh parsley, chopped
1, 12-ounce package frozen spinach, defrosted
Kosher salt

*This made 2 pans. One 9×13 and one 8×10 casserole dish. I used the broken shells for my smaller dish.

*Place spinach in a clean dish towel and squeeze all the water out of it.

Preheat your oven to 350.

Boil your shells for half the amount of time on the package, drain and rinse in cold water to stop the cooking process.

Filling:
In a large mixing bowl, add your strained ricotta, eggs, pecorino romano, shredded mozzarella, grated garlic, fresh parsley, spinach and a pinch of kosher salt. Mix this all together until combined.

Place enough marinara in the bottom of each casserole dish to coat.
Stuff the half-cooked shells with cheese and spinach mixture. Place seam side up in the casserole dish till the dish is full. Cover with more marinara. I like mine saucy. I like to make sure they are coated. Top with as much shredded mozzarella as you like….I like cheesey!

Cover with foil and bake for 30 minutes, uncover and bake for another 15 minutes until sauce is bubbling and cheese is melty.

Note: I use the more broken shells for my smaller casserole. I do not even stuff them. I just layer like a lazy lasagna to use up the rest of the cheese and spinach filling. I layer the smaller pan, sauce, some shells, some cheese mixture, more sauce and then top with mozzarella. Cover with saran wrap and then foil. You can put this in the freezer for another quick meal later. This can stay in your freezer up to 3 months. You can either defrost the night before or just put in the oven frozen, but it will take you longer to cook. Just add an extra 15 to 30 minutes.

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