Stuffed shells is a delicious baked pasta dish. Use jumbo shells and stuff with whatever filling you like, I chose ricotta and spinach. You can use your favorite tomato sauce, I like Marcella Hazan’s easy and very tasty sauce. It’s hard to resist this cheesy, filling dish that is so simple to make. Here’s how to make it:

Stuffed shells

serves 4-6 depending on serving size

16 jumbo shells

16 oz ricotta drained ( I like Liuzzi ricotta fina, no draining required)

1 egg

spinach blanched and all water squeezed out (as much as you like, 1 package of frozen spinach thawed and drained is good)

1/2 c grated parmigiano and/or pecorino romano divided

salt and pepper to taste

mozzarella ( I used fresh mozzarella that I shredded)

your favorite tomato sauce

Cook the shells al dente, rinse and set aside.

Chop the drained and cooked spinach. Add egg, ricotta, 1/4 c grated cheese and mix to combine. Add a generous amount of tomato sauce to a casserole or baking dish. Fill the shells with the ricotta mixture and place in the baking dish.

Spoon some more sauce on top of the shells, add some mozzarella and more grated cheese. Bake uncovered in a 375 degree oven until bubbly and cheese is melted 30-45 minutes.

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