Spinach-Stuffed Shells with Gremolata

Name: Spinach-Stuffed Shells with Gremolata
Yield: 4
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

Perfect for a potluck or an easy Italian night with the fam, these stuffed shells are always a crowd-pleaser.

Author:: Rachael Ray Every Day
Publish date:: Oct 2, 2018

Spinach-Stuffed Shells with Gremolata — Photography by Peter Ardito

Recipe by Nina Elder

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.