Making Classic Stuffed Shells is Easy!
Many people are afraid to make stuffed shells and worry that it’s too much work. I promise that’s not the case at all. We start with jumbo shells and boil them according to the package directions – about 9 minutes. The recipe calls for 16 shells but I usually make a few extra in case any break apart. While the shells are boiling, you can start on the spinach and ricotta mix. You can use frozen spinach but I really love to use fresh spinach. It had a flavor and texture that is just so good. And a bunch of fresh spinach is usually about a dollar or so. I use 4 cups of loosely packed spinach. There’s really no right or wrong amount, but 4 cups sautees down to the perfect amount. Chop up the spinach just a bit, and put it in a pan on the stovetop with 2 tablespoons of olive oil. In 2-3 minutes it will be cooked down to perfectly. Then stir it into the ricotta mix. Prepare a 13″ x 9″ glass baking dish by spraying with some non-stick cooking spray and pour enough sauce in to coat the bottom. Set aside. Once the shells are cooked, drain and let cool for a minute before handling. When cooled off a bit, you’ll spoon the ricotta mix into each shell. It usually takes 2 teaspoons each – just enough to fill most of the shell. Then place the shell in the baking dish. Once all the shells are in the baking dish, cover with remaining sauce and shredded cheese and into the oven they go.
