I’ve got stuffed shells on the menu today.
I’ve always envied those people who have a bunch of recipes on their repertoire.
The people that don’t need to read a recipe word-for-word to make sure it turns out decent.
I’m nothing like that.
I don’t have a list of go-to dishes up my sleeve.
I have one.
Stuffed shells, baby.
For those that know me, know that I am thee worst recipe reader ever. I tend to not read a recipe all the way through, and then an hour before I want to have dinner served, I realize I needed to marinate the chicken for at least three hours, or let the beef simmer for two.
Fortunately, this recipe doesn’t have any of that. And it takes less than an hour from start to finish.
Plus, it’s so stinking versatile. While I generally stuff the shells with spinach, I’ve also stuffed them with mushrooms and Italian sausage. The possibilities are endless.
- 1 tsp. extra virgin olive oil
- 9 oz. fresh spinach
- 1 tsp. garlic, minced
- 16 jumbo pasta shells
- 16 oz. cottage cheese
- 1 egg, lightly beaten
- 1/4 c. Parmesan cheese
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1 tsp. Italian seasoning
- 24 oz. marinara sauce
- 1 c. shredded mozzarella cheese
Preheat your oven to 350 degrees F.
In a large skillet, heat the olive oil. Add fresh spinach and saute, stirring occasionally, until wilted. Add garlic and cook until fragrant. Remove from the heat and set aside to cool.
Fill a large pot with water and bring to a boil. Cook the pasta shells al dente, according to the package. Drain and set aside.
Spread 1/2 cup of the marinara sauce in the bottom of a 9×9 baking dish.
In a mixing bowl, mix the cottage cheese, egg, parmesan cheese, seasonings, and cooled spinach until combined. Spoon the mixture evenly into the cooked pasta shells, and place the shells side-by-side in the prepared baking dish.
Once all shells are filled, pour the remaining marinara sauce over the stuffed shells and top with the shredded mozzarella cheese.
Bake for 30-35 minutes, or until the cheese is bubbly and golden.