CLASSIC ITALIAN-AMERICAN STUFFED SHELLS WITH RICOTTA AND SPINACH RECIPE
Italian-American
stuffed shells, a classic baked pasta dish, are plump with a flavorful ricotta
and spinach filling, coated in tomato sauce, and draped in melted mozzarella
cheese. It's comfort food at its best.
Active
Time : 40 mins
Total
Time : 1 hour 15 mins
Servings : 4 to 6
INGREDIENTS
·
6
ounces dry jumbo pasta shells (about 25 shells; see note)
·
Kosher
salt
·
Extra-virgin
olive oil, for drizzling and greasing the baking dish
· 10
ounces (280g) tender fresh greens, such as arugula, spinach, or a combination
· 1
pound (450g) good quality ricotta, such as Calabro or from a local Italian
dairy
· 12
ounces (340g) fresh or low-moisture mozzarella, shredded, divided (see note)
·
2
ounces (55g) grated Parmigiano-Reggiano cheese, divided
·
1
medium clove garlic, minced
·
Pinch
freshly grated nutmeg
·
Freshly
ground black pepper
· 1
1/2 cups (355ml) tomato sauce, such as Quick Tomato Sauce, Fresh Tomato Sauce,
or Slow Cooked Tomato Sauce, divided
DIRECTIONS
1.
Preheat
oven to 375°F. In a large pot of salted boiling water, cook shells according to
package instructions for baked shells (many packages of jumbo shells will give
a specific boiling time for dishes that are subsequently baked; if not, cook
the shells for 3 minutes fewer than the stated cooking time). Using a spider,
slotted spoon, or mesh strainer, carefully transfer shells to a large bowl of
cold water until cooled slightly, then drain. Drizzle shells very lightly with
oil and toss to coat. Set aside.
2 In
the same pot of water, cook the greens until fully wilted, about 30 seconds.
Drain greens into the bowl of a salad spinner set in the sink. Run under cold
water until thoroughly chilled, then spin in salad spinner to dry.
3.
Spread
greens over a clean kitchen towel or a double layer of paper towels and roll
into a tight tube, pressing to remove excess moisture. Transfer to a cutting
board and roughly chop.
4. Line
a large plate or a rimmed baking sheet with a triple layer of paper towels or a
clean kitchen towel. Spread ricotta on top and cover with more paper towels or
another clean kitchen towel. Let drain for 5 minutes, then remove towels and
transfer ricotta to a large bowl. (You may need to use a spatula to scrape all of
the ricotta off the towels.)
5. Add
spinach, 8 ounces shredded mozzarella, 1 1/2 ounces grated Parmigiano-Reggiano,
garlic, and nutmeg to ricotta. Season with salt and pepper and mix well.
6.
Lightly
grease a 9- by 13-inch baking dish with oil. Spread 1/2 cup tomato sauce in an
even layer on bottom of baking dish. Using a spoon, fill each shell with a
large scoop of ricotta filling and place opening side up in baking dish. Repeat
until baking dish is full (you should be able to fit about 18 stuffed shells in
the dish, and may have a few pasta shells leftover).
7. Spoon
the remaining 1 cup tomato sauce on top of shells. Top with remaining 4 ounces
shredded mozzarella and 1/2 ounce grated Parmigiano-Reggiano cheese.
8. Bake
until shells are heated through and cheese is bubbling and lightly browned on
top, about 40 minutes. Let cool slightly, then serve.
Special Equipment
Salad
spinner, baking dish
NOTES
You
will need about 18 shells total, but it's a good idea to cook extra to account
for any that tear or break; half a 12-ounce box of jumbo shells should yield
about 25. Fresh mozzarella has a better, milkier flavor but can also exude some
liquid when melted; low-moisture mozzarella melts better, but isn't as
flavorful.
Recipe
from seriouseats.com
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