Want to know the secret to stuffed shells?
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Lemon zest!
These spinach & ricotta stuffed shells are filled with garlic, fresh basil, and a little touch of lemon zest —a total game-changer that makes them taste still cozy but light and fresh
Ingredients
* 20 jumbo pasta shells
* 2 cups ricotta cheese
* ½ cup grated Parmesan
* 2 cups frozen spinach (make sure to squeeze out the extra water)
* Zest of 1 lemon
* 2 tbsp dried basil
* 2 cloves garlic (minced)
* Salt & freshly ground black pepper, to taste
* 2 cups marinara sauce
Instructions
1. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until just al dente. Drain and let cool slightly.
2. In a large bowl, combine ricotta, Parmesan, spinach, lemon zest, basil, garlic, salt, and pepper. Mix until creamy and well blended.
3. Spread 1 cup marinara sauce on the bottom of a baking dish.
4. Fill each shell with 2–3 tablespoons of filling and nestle into the dish.
5. Spoon remaining marinara over the top.
6. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until bubbly around the edges.
7. Let cool slightly before serving, then garnish with fresh basil and a final grating of Parmesan.
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Dining and Cooking