Not Too Sweet book cover featuring Jessica Seinfeld throwing sugar while surrounded by cakes, cookies, and other desserts

Looking for new recipes?

Jessica’s new dessert cookbook Not Too Sweet is for every kind of dessert lover.

You will find all kinds of treats that will satisfy every (not too) sweet tooth: chocolatey, fruity, flaky, gluten-free, dairy-free, and vegan, too.

Stuffed Shells

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Stuffed Shells

Active Time: 25 minutes   |   Total Time: 55 minutes   |   Serves 4 to 6

Ingredients
  • For the marinara:
  • 6 cloves garlic
  • ¼ cup extra virgin olive oil
  • 2 28-ounce cans whole tomatoes
  • 1 sprig fresh basil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ to ½ teaspoon crushed red pepper flakes
  • -
  • For the pasta shells:
  • 12 ounces jumbo pasta shells
  • 1 large egg
  • 32 ounces fresh ricotta cheese
  • ¾ cup grated Parmesan, plus more for the top
  • 1 cup chopped fresh baby spinach
  • 10 chopped fresh basil leaves, plus more for serving
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
Instructions

For the marinara, first thinly slice the garlic. In a large pot, heat the oil over medium heat. Add the garlic and cook 1 to 2 minutes, stirring often, until light golden brown. Add the tomatoes, basil, salt, black pepper, and red pepper flakes. Break up the tomatoes with a spoon as the sauce simmers. Simmer for about 15 minutes, or until the sauce thickens.

Heat the oven (with the oven rack in the middle) to 375°F.

For the pasta shells, bring a large pot of water to a boil. Add the pasta shells and cook for 7 minutes, or until very al dente. Drain the shells and pass under cold running water to cool. Shake out the excess water.

In a medium bowl, beat the egg. Stir in the ricotta, Parmesan, chopped spinach, basil, salt, black pepper, and crushed red pepper flakes. Spoon the mixture into a large zip top bag and seal. Snip off a small portion from one corner of the bag.

Spread 1½ cups of the marinara over the bottom of a large baking dish.

Pipe the ricotta mixture into each shell. Tightly nestle the shells in the sauce. Spoon the remaining sauce over the shells and sprinkle the tops with a little more Parmesan. Cover tightly with foil. Bake for about 30 minutes, or until the sauce is bubbling.

Serve topped with a little more Parmesan (if you like) and fresh basil leaves.

This recipe was printed from:
https://jessicaseinfeld.com//recipes/stuffed-shells

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