Ingredients
Method
- Preheat your oven to 375°F, positioning racks in the middle and upper thirds.
- Bring a large pot of water to a rolling boil over high heat, and add at least 2 teaspoons of salt.
- If using fresh greens, submerge them in the boiling water for 20–40 seconds until just wilted.
- Transfer the cooked greens immediately to a bowl of ice water to cool, then drain and squeeze out excess liquid.
- For frozen greens, rinse under cool water until fully thawed, drain, and squeeze out water.
- Return the pot of water to a boil and carefully add the pasta shells. Cook until tender but slightly firm, about 10 minutes, stirring occasionally.
- Drain the shells and return them to the pot. Gently stir in the olive oil to prevent sticking.
- Process the garlic in a food processor until finely chopped, scraping the sides as needed.
- Add the squeezed greens to the processor and pulse until chopped into small pieces.
- Add the ricotta cheese and blend until smooth.
- Stir in half of the mozzarella, all the Parmesan, chives, black pepper, red pepper flakes, and salt. Taste and adjust seasoning if needed.
- Finally, add the egg and process until fully incorporated.
- Spread 1 cup of marinara sauce in the bottom of a large baking dish (or divide between two smaller dishes).
- Stuff each pasta shell with 1.5–2 tablespoons of the cheese-green mixture and arrange in the baking dish.
- Spoon the remaining marinara sauce over the shells and sprinkle with the reserved mozzarella.
- Cover tightly with foil and bake for 30 minutes on the middle rack. Then remove foil and bake on the upper rack for 5–10 minutes until cheese is melted and lightly golden.
- Garnish with additional Parmesan and torn basil leaves before serving.
Nutrition
Notes
These creamy stuffed shells make the perfect cozy dinner. Layers of cheesy filling and savory sauce create a heartwarming dish everyone will ask for again.