Vegetarian Stuffed Shells

Total time1 hr 10 min

Prep time25 min

Cook time45 min

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Ingredients

4 servings

For the shells

20 jumbo pasta shells
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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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