Shells Recipe

Bring 4 L (about 16 cups) of water to a rolling boil in a large pot. Add 1 tbsp kosher salt and 1 tsp olive oil if using.

Add 12 oz medium pasta shells and cook until al dente according to package instructions (usually 9–11 minutes). Stir occasionally to prevent sticking.

Reserve 1 cup of pasta cooking water, then drain the shells in a colander and spread them on a sheet tray or large bowl to cool slightly so you can handle them.

While the pasta cooks, heat 2 tbsp unsalted butter in a large skillet over medium heat until foaming.

Add 1 cup finely diced onion and sauté 5–6 minutes until softened and beginning to brown.

Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant, taking care not to burn.

Add 4 cups chopped fresh spinach to the pan in batches, stirring until wilted (about 2–3 minutes). If excess moisture releases, cook another minute to evaporate it. Remove from heat and let cool slightly.

In a large mixing bowl combine 1 cup ricotta, 1 cup shredded mozzarella, 1 cup grated Parmesan, the cooled spinach mixture, and 1 beaten large egg.

Add 1 tsp dried Italian seasoning, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/2 tsp black pepper. Stir thoroughly until a uniform, slightly loose filling forms. Taste and adjust salt/pepper if needed.

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little olive oil or butter.

Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.

Using a small spoon, fill each shell with about 1–2 tablespoons of the ricotta-spinach filling. Place filled shells seam-side up in a single layer in the baking dish over the sauce. Arrange them snugly but not packed; fit as many as will comfortably sit in one layer.

Spoon the remaining marinara sauce over the shells to cover them partially. If the dish seems dry, add up to 1/4 cup reserved pasta water to loosen the sauce before pouring.

Sprinkle 3/4 cup extra shredded mozzarella and 1/4 cup grated Parmesan evenly over the assembled shells.

Cover the dish with foil and bake for 15 minutes. Remove foil and bake another 10–12 minutes until sauce is bubbling and cheese is melted and lightly golden.

If you like a crispier top, place under the broiler for 1–2 minutes watching closely to prevent burning.

Remove from oven and let rest 5 minutes. Garnish with 1/4 cup chiffonaded fresh basil before serving.