Spinach-Stuffed Shells with Gremolata
Perfect for a potluck or an easy Italian night with the fam, these stuffed shells are always a crowd-pleaser.
- 4Servings
Ingredients
1 container (16 oz.) fresh ricotta
1 package (9 oz.) frozen spinach— thawed, squeezed dry, and chopped
1/2 cup (2 oz.) grated Pecorino Romano
1 egg, beaten
1 jar (32 oz.) marinara sauce
24 jumbo pasta shells, cooked and drained
1/3 cup finely chopped fresh flat-leaf parsley
1 clove garlic, finely chopped
1 1/2 tsp. lemon zest
Preparation
In bowl, mix first 4 ingredients. Season with 1/2 tsp. each salt and pepper. Reserve 1/2 cup marinara; spread remaining marinara in 9-by-13-inch baking dish. Spoon ricotta mixture into pasta shells; arrange in dish. Drizzle with reserved 1/2 cup marinara. Bake at 375° until bubbly, about 30 minutes. In small bowl, mix parsley, garlic, and lemon zest for gremolata; sprinkle over shells.