Stuffed Shells with Ricotta and Spinach

1. 1
   prep · ~10 min

   Blanch, peel, and crush the tomatoes.

   1.Score a small X on the bottom of each tomato.

   2.Drop into boiling water for 30 seconds, then transfer to ice water.

   3.Peel off the skins, remove cores, and crush the tomatoes by hand into a bowl.

   TIPCrushing by hand gives the sauce a rustic, slightly chunky texture that clings to the shells.
2. 2
   boil · ~12 min

   Boil the pasta shells.

   1.Bring a large pot of water to a rolling boil and add 1 tablespoon salt.

   2.Cook jumbo shells according to package directions until al dente, about 9 minutes.

   3.Drain and rinse under cool water. Lay shells on a tray so they don't stick.

   TIPUndercook the shells by 1 minute — they'll finish cooking in the oven and hold their shape better for stuffing.
3. 3
   saute · ~4 min

   Wilt the spinach.

   1.Heat 1 tablespoon olive oil in a large skillet over medium heat.

   2.Add half the minced garlic and sauté until fragrant, about 30 seconds.

   3.Add spinach in handfuls, stirring until just wilted, about 2 minutes.

   4.Transfer spinach to a colander and press out excess moisture with the back of a spoon.

   TIPGetting the spinach as dry as possible keeps the ricotta filling from turning watery during baking.
4. 4
   mix · ~5 min

   Make the ricotta filling.

   1.In a large bowl, combine ricotta, 1 cup shredded mozzarella, parmesan, and the beaten egg.

   2.Add the drained spinach, a pinch of nutmeg, and a pinch of black pepper.

   3.Stir everything together until evenly combined.
5. 5
   simmer · ~20 min

   Cook the simple tomato sauce.

   1.In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat.

   2.Sauté chopped onion until soft and translucent, about 4 minutes.

   3.Add remaining garlic and dried oregano; cook 30 seconds.

   4.Pour in the crushed tomatoes and 1 pinch salt. Simmer gently, uncovered, for 15 minutes, stirring occasionally.

   TIPA longer simmer deepens the flavor. If you have time, let it go 30 minutes — just stir in a splash of water if it gets too thick.
6. 6
   prep

   Preheat the oven to 375°F.

   Position a rack in the center of the oven and set the temperature. This ensures the dish bakes evenly.

7. 7
   assemble · ~10 min

   Stuff the shells and assemble the dish.

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

   2.Spoon the ricotta mixture into each cooked shell, filling generously.

   3.Arrange stuffed shells in the baking dish, opening side up, nestled close together.

   4.Spoon the remaining sauce over and around the shells.

   5.Scatter the remaining half cup of shredded mozzarella over the top.
8. 8
   bake · ~30 min

   Bake until golden and bubbly.

   1.Cover the baking dish with foil, tenting it so the foil doesn't touch the cheese.

   2.Bake at 375°F for 20 minutes.

   3.Remove foil and bake another 10 minutes until the cheese is melted and the sauce is bubbling at the edges.
9. 9
   rest · ~5 min

   Let the dish rest before serving.

   Remove from the oven and let the stuffed shells sit for 5 minutes. This helps the filling set slightly so the shells hold together on the plate.

   TIPIf you dig in right away the filling can slide out — those 5 minutes of patience make for a prettier plate.
10. 10
    garnish

    Scatter torn basil over the top and serve.

    Tear fresh basil leaves by hand and scatter them over the hot shells just before bringing the dish to the table.

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