Q1: What is the absolute, number one secret to a creamy ricotta filling that is not watery?

There are two main secrets! First, and most importantly, you must squeeze your cooked spinach as dry as you possibly can . Any excess water in the spinach will make your filling runny. Second, for the absolute best, richest, and creamiest result, it is a great idea to drain your whole milk ricotta in a fine-mesh sieve for a few hours before you use it to remove the watery whey.

Q2: Can I make these stuffed shells ahead of time and freeze them?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to add about 30-40 extra minutes to the baking time.

Q3: Do I have to cook my lasagna shells before I stuff them?

Yes, for this classic recipe, you must boil the jumbo pasta shells first. They are too thick and sturdy to cook properly just from the moisture in the sauce. Be sure to cook them just until they are al dente , as they will continue to cook in the oven.

Q4: What is the best and easiest way to fill the shells without breaking them?

A simple small spoon is a great tool for filling the shells. For an even easier, faster, and cleaner method, you can place your prepared ricotta filling into a large zip-top bag , snip off one of the corners, and use it as a makeshift piping bag to easily pipe the filling into each of the shells.

Q5: What is the difference between Pecorino cheese and Parmesan cheese?

While they are both hard, salty, Italian cheeses that are perfect for grating, Parmigiano-Reggiano is made from cow's milk and has a nutty, slightly fruity flavor. Pecorino Romano , on the other hand, is made from sheep's milk and is typically a bit saltier and tangier than Parmesan. It is a fantastic, classic choice for a ricotta filling.

The Best Classic Stuffed Shells (with Ricotta and Spinach!)

A classic and comforting recipe for vegetarian stuffed pasta shells. This dish features jumbo pasta shells that are cooked until al dente and then filled with a creamy and flavorful mixture of ricotta cheese, pecorino, and fresh spinach that has been steamed and chopped. The filling is seasoned with garlic, lemon zest, and oregano. The stuffed shells are arranged in a baking dish on a bed of marinara sauce, covered with foil, and baked until heated through.

Author: Evelyn

Ingredients

18 to 20 jumbo pasta shells
Extra-virgin olive oil, for drizzling
5 ounces fresh spinach
2 cups (16 ounces) ricotta cheese
¼ cup grated pecorino cheese, plus more for sprinkling
2 garlic cloves, grated
1 teaspoon dried oregano
1 teaspoon lemon zest
¼ teaspoon red pepper flakes
¾ teaspoon sea salt, plus more for pasta water
Freshly ground black pepper
2 cups Marinara Sauce, plus more for serving
Chopped fresh parsley, for serving

Instructions

Preheat the oven to 425°F.
Steam the fresh spinach for about 1 minute, until it is wilted. Transfer the spinach to a strainer, let it cool, then squeeze out as much excess water as possible. Chop the spinach.
In a large pot of salted boiling water, cook the pasta shells for about 10 minutes, until al dente. Drain the shells and drizzle them with a little olive oil to keep them from sticking together.
Make the Filling: In a medium bowl, combine the chopped spinach with the ricotta, pecorino cheese, grated garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
Assemble and Bake: Spread the marinara sauce in the bottom of a 9×13-inch baking dish.
Stuff each cooked shell with the ricotta and spinach filling and place it in the baking dish on top of the sauce.
Cover the dish with foil and bake for 20 minutes, until heated through.
Serve the stuffed shells with more marinara sauce on the side and a sprinkle of fresh parsley.

Notes

Steaming and then thoroughly squeezing the excess water from the spinach is a crucial step to prevent the filling from becoming watery.
Cooking the pasta shells ‘al dente’ is important as they will continue to cook slightly in the oven.
Tossing the drained shells with olive oil keeps them from sticking together, making them much easier to handle and stuff.

Find it online: https://cookupjoy.com/classic-stuffed-shells/