Stuffed Shells with Ricotta and Spinach

Stuffed shells are the ultimate make-ahead Italian-American comfort dish. Bronze-cut Néssi organic conchiglioni hold their shape in the oven, and their rough surface grabs every drop of sauce.

Serves: 6 · Prep: 25 min · Cook: 35 min

Ingredients

• 1 box (16 oz) Néssi Organic Conchiglioni
• 1 jar (24 oz) Néssi Marinara Sauce
• 2 cups (16 oz) whole milk ricotta
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded mozzarella, plus 1 cup for the top
• 1/2 cup grated parmesan
• 1 egg
• 1 garlic clove, grated
• Sea salt, black pepper and a pinch of nutmeg

Instructions

1. Heat the oven to 375°F. Cook the shells in well-salted boiling water for 2 minutes less than the package time. Drain and lay them on an oiled tray so they do not stick.
2. Mix the ricotta, spinach, 1 cup mozzarella, parmesan, egg, garlic, salt, pepper and nutmeg.
3. Spread half the marinara in a 9x13-inch baking dish.
4. Fill each shell with about 1 heaping tablespoon of filling and set it in the dish, open side up.
5. Spoon the rest of the sauce over the shells and top with the remaining mozzarella.
6. Cover with foil and bake 20 minutes, then uncover and bake 15 minutes more until bubbling and golden.

Tips

• Make ahead: assemble up to 24 hours ahead and refrigerate; add 10 minutes to the covered baking time.
• Add meat: stir 1/2 lb cooked Italian sausage into the filling.
• Serve with a green salad dressed with balsamic vinaigrette.

More ideas: Italian Thanksgiving menu · easy Italian recipes