Stuffed Shells

I love lasagna. My dad’s epic lasagna featuring Neil’s bolognese sauce is probably one of the best recipes on the blog. But sometimes, I just don’t have the time (or energy) to make it. Recently I’ve discovered a way to get the flavors of lasagna to our table in way less time. Now introducing: stuffed shells.

Let me tell ya, after making these stuffed shells on a whim a few weeks ago, I was (happily) bombarded with direct messages on Instagram asking for the recipe. I made them again this Sunday so I could nail it down and share it with you. They’re cheesy, rich, and overall just like a deconstructed lasagna.

I like making this dish on Sunday afternoons, since about four shells equals one serving, we have leftovers to eat throughout the week. They’re really quite easy and fun to make. First, spoon tomato sauce into a 9 x 13″ glass pan. Yes, you can make your own tomato sauce, and I totally encourage that, but for sake of time, I bought mine.

Then, after you make the ricotta mixture, spoon it into the shells. I’m gonna go ahead and take a bow for being able to snap a picture showing you how this is (kind of) done. I don’t think any parts of the camera even ended up in the mixture.

Close the shells so the cheese doesn’t melt out everywhere in your pan.

Place the shells open-side down into the tomato sauce. You’ll want to stagger the shells so more fit. There won’t be enough room for ALL the shells, but you could always save those extra ones for another recipe (or make another small pan of stuffed shells).

Cover the shells with the remaining tomato sauce and mozzarella cheese. Is this too much cheese? Nah.

Bake for 25-30 minutes or until the cheese is nice and melty and the dish is bubbling on the edges. Top with chopped parsley.

We’ve found that about four shells make the perfect serving size for a meal. Serve with a vegetable or salad and get excited for leftovers the next day!

Enjoy!

Stuffed Shells:

Prep Time: 30 min. Cook Time: 30 min.

Ingredients:

12 oz. jumbo shells

10 oz. chopped frozen spinach

15 oz. whole milk ricotta cheese

5 oz. shredded parmesan cheese

1 egg, lightly beaten

1 small shallot, minced

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

10 oz. shredded mozzarella cheese

1 jar (24 oz.) tomato sauce

1/4 cup chopped parsley

Preparation:

Preheat oven to 350°. Bring a large stock pot of salted water to boil. Add the jumbo shells and cook for a few minutes less than recommended on the package. Drain, rinse with cold water, and set aside. Cook the frozen spinach according to the package, drain as much water as you can from the spinach, and set aside to cool.

In a large bowl, combine the cooled spinach, ricotta, parmesan, egg, shallot, salt, pepper, and garlic powder. Stir well.

Spoon about half of the jar of tomato sauce on the bottom of a 13 x 9″ glass pan.

Using a small spoon and your fingers, fill each pasta shell with a heaping tablespoon of the ricotta mixture. Close the shell and place it in the tomato sauce with the open side facing down. Repeat with remaining shells and ricotta mixture.

Once all the shells are filled, spoon the rest of the tomato sauce on top so that it covers all shells and top with the shredded mozzarella cheese.

Bake for 25-30 minutes, or until cheese is melted and edges are bubbling. Top with chopped parsley and an extra pinch of salt and pepper. Serve hot.

Makes 20 shells (4 shells per serving should be plenty)