Mushroom Free Stuffed Shells
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Learn more →Ingredients
4 servings
For the shells
- 20 jumbo pasta shells
- 1 tbsp olive oil
- salt and pepper, to taste
For the filling
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz fresh baby spinach
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 1 tbsp cornstarch
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the sauce
- 1 jar (24 oz) marinara sauce
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook for 2 minutes less than the package directions indicate — they should be pliable but still slightly firm at the center. Drain in a colander, drizzle with 1 tbsp olive oil, and toss gently to prevent sticking. Set aside to cool slightly.
- 2
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute — watch closely so it doesn't burn. Add the spinach in two or three handfuls, stirring each addition until wilted before adding the next, about 3 minutes total. Transfer the spinach and garlic to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible, then roughly chop.
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