Spinach and Ricotta Stuffed Shells

1. 1
   prep · ~5 min

   Preheat the oven and prep the spinach.

   1.Preheat oven to 375°F (190°C).

   2.Bring a medium pot of water to a rolling boil.

   3.Drop the spinach in and cook until just wilted, about 1 minute.

   4.Drain immediately and rinse under cold water until cool to the touch.

   5.Squeeze the spinach in a clean kitchen towel until very dry, then chop roughly.

   TIPDon't skip the squeeze — wet spinach will make the filling watery.
2. 2
   boil · ~10 min

   Boil the pasta shells.

   1.Bring a large pot of salted water to a boil.

   2.Add jumbo shells and cook 1 minute less than package directions.

   3.Drain, rinse with cool water, and lay shells on a baking sheet so they don't stick.

   TIPUndercooking slightly prevents the shells from tearing when stuffed.
3. 3
   mix · ~2 min

   Make the ricotta-spinach filling.

   1.In a large bowl, combine ricotta, chopped spinach, half the parmesan, a pinch of salt, and black pepper.

   2.Mix well until evenly combined.
4. 4
   saute · ~15 min

   Build the tomato sauce.

   1.Warm olive oil in a skillet over medium heat.

   2.Add chopped onion and cook until translucent, about 4 minutes.

   3.Add minced garlic and dried oregano; sauté 1 minute until fragrant.

   4.Pour in crushed tomatoes and stir in dried basil and a pinch of salt.

   5.Simmer until slightly thickened, about 10 minutes.

   TIPCrush the tomatoes by hand for a rustic, chunky texture.
5. 5
   assemble · ~10 min

   Fill the shells and assemble the dish.

   1.Spoon a thin layer of tomato sauce across the bottom of a 9x13-inch baking dish.

   2.Fill each cooked shell generously with the ricotta-spinach mixture.

   3.Arrange filled shells in the baking dish, opening side up, snug in a single layer.

   4.Spoon remaining sauce over and around the shells.
6. 6
   bake · ~30 min

   Bake covered, then finish uncovered.

   1.Scatter shredded mozzarella and remaining parmesan over the shells.

   2.Cover dish tightly with foil and bake 20 minutes.

   3.Uncover and bake 10 minutes more until cheese is melted and bubbly with golden spots.

   TIPFor a browner top, broil for the final 2 minutes — watch closely to avoid burning.
7. 7
   rest · ~5 min

   Rest briefly before serving.

   Let the dish rest 5 minutes so the filling sets. Garnish with torn fresh basil and serve warm.

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