There’s nothing better then making a big batch of stuffed shells and feeding friends. Do it. Don’t feel like seeing people? Fine, just make a big batch anyways and eat it over the course of two or three days, one stuffed shell at a time. Yup, I’ve done it. Judge me all you want, NBD.
If you’re looking for more baked pasta dishes perfect for weeknights check out these recipes:
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Simple Spinach and Ricotta Stuffed Shells
- 25 jumbo pasta shells
- 2 tablespoons extra virgin olive oil
- 1 cup marinara sauce
- ⅓ cup Parmesan, grated
- 2 cups frozen spinach, thawed, drained and chopped
- 2 cups part-skim ricotta
- 1 egg, lightly beaten
- 1 shallot, minced
- 1 tablespoon thyme, minced
- salt and pepper to taste
- Preheat oven to 350°F.
- Bring a large pot of water to a boil.
- Add the pasta, as well as a generous amount of salt, and stir.
- Cook the pasta until al dente, about 15 minutes.
- Drain the pasta and toss with olive oil. Set aside.
- Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat.
- In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
- Using a spoon, scoop a small amount of the filling and stuff into a pasta shell.
- Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled.
- Top the baking dish with a sprinkle of parmesan.
- Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown.
- Remove from the oven and allow to rest for 5 minutes before serving.