Ingredients
Equipment
Method
Step 1: Prepare the Tomato Sauce
- Heat the olive oil in a large saucepan over medium-high heat. Add the sliced garlic and cook for about 2 minutes, until it becomes lightly golden and fragrant.Add the crushed San Marzano tomatoes, oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15–20 minutes, stirring occasionally.The sauce should become slightly thickened and flavorful. Taste and adjust the seasoning as needed. The published version aims for roughly 4 heaping cups of sauce.
Step 2: Preheat the Oven
- Preheat your oven to 375°F (190°C).This gives the oven enough time to reach the proper temperature while you prepare and assemble the shells.
Step 3: Cook the Jumbo Shells
- Bring a large pot of generously salted water to a boil. Add the jumbo shells and cook according to the package directions for baked pasta, usually around 9 minutes.You want the shells tender enough to handle but still firm enough to hold their shape.Drain the shells and rinse them under cold water to stop the cooking process. Spread them out on a baking sheet so they don't stick together while you prepare the filling.
Step 4: Wilt the Spinach
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the fresh spinach and cook for about 2–3 minutes, tossing occasionally, until wilted.Transfer the spinach to a plate lined with a clean kitchen towel. Let it cool slightly, then squeeze out as much excess moisture as possible.Finely chop the spinach. Removing the excess water is important because watery spinach can make the ricotta filling loose and cause the finished shells to become watery.
Step 5: Make the Ricotta Filling
- Place the chopped spinach in a large mixing bowl.Add the ricotta, shredded mozzarella, chopped parsley, Parmesan, lemon zest, beaten egg, salt, and black pepper.Stir everything together until the mixture is evenly combined and creamy.The filling should be thick enough to hold its shape inside the shells rather than run out when they are moved.
Step 6: Prepare the Baking Dish
- Spread about half of the tomato sauce evenly over the bottom of a 10 × 14-inch baking dish.The sauce creates a flavorful base and helps prevent the shells from sticking to the dish.
Step 7: Fill the Shells
- Take one cooked shell and gently open it without tearing the pasta.Fill it generously with the spinach-ricotta mixture using a spoon. For faster and cleaner filling, transfer the mixture to a pastry bag or a zip-top bag with one corner snipped off and pipe the filling into each shell.Don't worry if the shells aren't perfectly identical. The important thing is to distribute the filling evenly.
Step 8: Arrange the Stuffed Shells
- Place each filled shell open-side up in the baking dish.Arrange the shells side by side in a single layer over the tomato sauce. Once all the shells are arranged, spoon the remaining sauce over the top.Try to cover most of the exposed pasta with sauce. This helps prevent the shells from drying out during baking.
Step 9: Cover and Bake
- Cover the baking dish tightly with aluminum foil.Bake for about 30 minutes, or until the shells are heated through and the tomato sauce is bubbling around the edges.
Step 10: Uncover and Finish Baking
- Carefully remove the foil and return the dish to the oven.Bake uncovered for another 10 minutes, or until the exposed cheese and pasta become lightly browned in spots.If you want a little more color on top, keep a close eye on the dish during the final few minutes so the cheese doesn't burn.
Step 11: Rest and Serve
- Remove the stuffed shells from the oven and let them rest for about 10 minutes before serving.Finish with freshly grated Parmesan and, if you like a little heat, a sprinkle of red pepper flakes.Serve warm with a crisp green salad and garlic bread for a comforting, complete meal.