Best Stuffed Shells

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9 steps10 min

Ingredient prep checklist

Garlic: 4 cloves garlic, peeled and cut into several segments
Mozzarella: 8 ounces (2 cups) grated part-skim mozzarella, divided
Parmesan: ½ cup (2 ounces) grated Parmesan, plus extra for garnish
Black Pepper: Freshly ground pepper, to taste
Red Pepper Flakes: ½ teaspoon red pepper flakes, to taste (omit if sensitive to spice)
Sea Salt: ¾ teaspoon fine sea salt, to taste
Basil: Fresh basil for garnish, optional

high heat

Preheat the oven to 375 with racks in the middle and upper third of the oven. Bring a large Dutch oven or stockpot of water to boil over high heat. Generously salt the water (use at least 2 teaspoons). If you're not using frozen greens, fill a large bowl with ice water for blanching.

This step uses

¾ teaspoon fine sea salt, to taste

Full ingredient reference

1 pound (16 ounces) fresh baby spinach or baby kale, or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed
or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed
1 tablespoon extra virgin olive oil
12 ounces jumbo shells
4 cloves garlic, peeled and cut into several segments
peeled and cut into several segments
15 ounces (or 1 pound) ricotta cheese or cottage cheese
8 ounces (2 cups) grated part-skim mozzarella, divided
divided
½ cup (2 ounces) grated Parmesan, plus extra for garnish
plus extra for garnish
¼ cup (⅔-ounce) chives or green onions (mostly green parts), cut into ¼-long pieces
cut into ¼-long pieces
Freshly ground pepper, to taste
to taste
½ teaspoon red pepper flakes, to taste (omit if sensitive to spice)
to taste (omit if sensitive to spice)
¾ teaspoon fine sea salt, to taste
to taste
1 large egg, lightly beaten with a fork
lightly beaten with a fork
3 cups (24 ounces) marinara sauce, homemade* or store-bought (I used Rao’s)
homemade* or store-bought (I used Rao’s)
Fresh basil for garnish, optional
optional

References

This step uses

¾ teaspoon fine sea salt, to taste

Full ingredient reference

1 pound (16 ounces) fresh baby spinach or baby kale, or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed
or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed
1 tablespoon extra virgin olive oil
12 ounces jumbo shells
4 cloves garlic, peeled and cut into several segments
peeled and cut into several segments
15 ounces (or 1 pound) ricotta cheese or cottage cheese
8 ounces (2 cups) grated part-skim mozzarella, divided
divided
½ cup (2 ounces) grated Parmesan, plus extra for garnish
plus extra for garnish
¼ cup (⅔-ounce) chives or green onions (mostly green parts), cut into ¼-long pieces
cut into ¼-long pieces
Freshly ground pepper, to taste
to taste
½ teaspoon red pepper flakes, to taste (omit if sensitive to spice)
to taste (omit if sensitive to spice)
¾ teaspoon fine sea salt, to taste
to taste
1 large egg, lightly beaten with a fork
lightly beaten with a fork
3 cups (24 ounces) marinara sauce, homemade* or store-bought (I used Rao’s)
homemade* or store-bought (I used Rao’s)
Fresh basil for garnish, optional
optional