Spinach Stuffed Shells with Ricotta

Cooking Instructions

Preparing the filling [00:10]

1. Sauté the onion in olive oil with salt and pepper for a few minutes.
2. Add the minced garlic and chopped spinach. Season with salt, add the juice from half a lemon, let the spinach wilt, and set aside. Make sure to squeeze out as much water as possible.

Making the marinara sauce [00:20]

1. Heat about 1/4 cup of olive oil in a pan.
2. Add the sliced garlic, basil, and Calabrian chillies.
3. Pour in the crushed tomatoes and season with salt and pepper, then let it simmer.

Combining ingredients [00:28]

1. Combine the ricotta, mozzarella, parmesan, the cooked spinach mixture, fresh basil, fresh parsley, salt, pepper, red pepper flakes, lemon zest, nutmeg, and an egg. Stir to combine and set aside.

Assembling and baking [00:37]

1. Add a thin layer of the marinara sauce to the bottom of a baking dish.
2. Stuff the pasta shells with about 2 to 3 tablespoons of the ricotta filling and arrange in the dish.
3. Dollop in any leftover ricotta filling and pour the tomato sauce over the shells.
4. Finish with mozzarella and parmesan cheese. Cover with foil and bake.