Ingredients:
25 Conchiglioni large pasta shells (Plus a few extra just in case as sometimes they break when cooking)
1 tbsp extra virgin olive oil
2 cloves garlic, minced
3 cups packed fresh spinach, chopped
450g ricotta
½ cup shredded mozzarella cheese
¼ cup shredded parmesan cheese
½ tsp pepper
½ tsp salt
¼ tsp chili flakes
1x 25oz jar of Massimo’s Pomodoro Sauce
Topping:
¾ cup shredded parmesan reggiano cheese
¾ cup shredded mozzarella cheese
Instructions:
- Preheat the oven to 375F.
- Cook the shells according to package directions, drain well and set aside.
- In a skillet, add 1 tbsp olive oil over medium heat and once the pan is hot, add garlic. Saute until it just starts to turn golden, then add spinach, a splash of water and toss until it just starts to wilt. Take off heat.
- Mix the cheese mixture together: cooked spinach and garlic, ricotta, mozzarella, parmesan, pepper, salt and chili flakes.
- In an oven-safe baking dish, spread out the entire jar of sauce.
- To assemble the shells, scoop the cheese mixture into each shell, about 1 heaping tablespoon, dividing evenly between shells until all of the ricotta mixture is used. Place the stuffed shells into the sauce in the baking dish.
- Top shells with shredded parmesan cheese and shredded mozzarella cheese, cover the baking dish with foil and bake for 30 minutes. Then remove foil and bake for 10-12 more minutes until bubbling.
TIPS
- Make these ahead of time! Follow the recipe up until the baking step. Instead of baking right away, tightly cover the pan with the shells with foil and keep in the fridge for up to 2 days. When ready to cook, take them out of the fridge one hour ahead of time then place in the oven and cook according to the directions, adding 5-10 minutes cooking time if needed.
