Easy Christmas Stuffed Shells (Print Version)
# Ingredients:
→ Pasta
01 -
18 to 20 jumbo pasta shells
02 -
Extra-virgin olive oil for drizzling
→ Filling
03 -
141 g fresh spinach
04 -
454 g ricotta cheese
05 -
25 g grated pecorino cheese
06 -
2 cloves garlic, grated
07 -
1 teaspoon dried oregano
08 -
1 teaspoon lemon zest
09 -
1/4 teaspoon red pepper flakes
10 -
3/4 teaspoon sea salt
11 -
Freshly ground black pepper to taste
→ Sauce & Garnish
12 -
473 ml marinara sauce
13 -
Additional grated pecorino cheese for topping
14 -
Chopped fresh parsley for garnish
# Instructions:
01 -
Set oven temperature to 190°C (375°F).
02 -
Boil the jumbo pasta shells according to package instructions until al dente. Drain and lightly drizzle with extra-virgin olive oil to prevent sticking.
03 -
Wilt fresh spinach in a skillet with a small amount of olive oil over medium heat. Drain thoroughly and chop finely.
04 -
In a mixing bowl, combine ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Stir in chopped spinach until evenly incorporated.
05 -
Carefully fill each cooked pasta shell with the ricotta and spinach mixture using a spoon.
06 -
Spread marinara sauce evenly on the bottom of a baking dish. Arrange stuffed shells neatly over the sauce. Sprinkle additional grated pecorino cheese on top.
07 -
Place baking dish in the preheated oven and bake for 20 to 25 minutes, until heated through and cheese has melted.
08 -
Remove from oven, garnish with chopped fresh parsley, and serve with extra marinara sauce on the side.
# Notes:
01 -
Ensure the spinach is well-drained to avoid a watery filling. Parmesan cheese can be used as a substitute for pecorino. For added protein, incorporate cooked ground meat or sausage into the filling.