Quick stuffed shells with spinach and ricotta
This make-ahead favorite becomes faster with a few shortcuts: use no-boil jumbo shells or pre-cooked shells and a simple filling.
Shortcut method:
- Sauté spinach and garlic, squeeze out excess liquid, and mix with ricotta, Parmesan, an egg, salt, and pepper.
- Stuff into cooked or no-boil jumbo shells placed in a baking dish with a thin layer of marinara.
- Spoon more sauce on top, sprinkle with mozzarella, and bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Tips:
- Use fresh or thawed frozen spinach, pressed dry, for consistent texture.
- Add herbs like basil or parsley to brighten the filling.
- Assemble in advance and refrigerate, then bake when ready.
This recipe delivers comforting flavors with minimal hands-on time, ideal for family dinners or potlucks.