Baked Stuffed Shells (Conchiglie Ripiene al Forno)

Jumbo pasta shells filled with seasoned ricotta and spinach, baked in marinara under melted mozzarella.

Ingredients

• 1 lb jumbo pasta shells
• 2 lbs fresh ricotta, drained
• 1 (10-oz) package frozen spinach, thawed and squeezed dry
• 2 large eggs
• 1 1/2 cups grated Grana Padano
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper

Pinch of grated nutmeg

• 4 cups Marinara Sauce
• 1 lb fresh mozzarella, shredded

Directions

1. Cook the shells in salted water until just al dente, then drain and lay out to cool.
2. In a bowl, mix the ricotta, spinach, eggs, 1 cup of the grated cheese, parsley, salt, pepper and nutmeg.
3. Spread 2 cups of marinara in the bottom of a 9x13-inch baking dish.
4. Fill each shell with the ricotta mixture and arrange in the dish.
5. Top with the remaining marinara, then the mozzarella and remaining grated cheese.
6. Cover with foil and bake at 375°F for 25 minutes, then uncover and bake 15 minutes more until bubbling and golden.
7. Let rest 10 minutes before serving.

Notes

Lidia Bastianich’s baked stuffed shells, an Italian-American Sunday favorite.