Best Stuffed Shells

Serves: 8 Save

Ingredients (14)

  • 1 pound (16 ounces) fresh baby spinach or baby kale, or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed
  • 1 tablespoon extra virgin olive oil
  • 12 ounces jumbo shells
  • 4 cloves garlic, peeled and cut into several segments 
  • 15 ounces (or 1 pound) ricotta cheese or cottage cheese
  • 8 ounces (2 cups) grated part-skim mozzarella, divided
  • ½ cup (2 ounces) grated Parmesan, plus extra for garnish 
  • ¼ cup (⅔-ounce) chives or green onions (mostly green parts), cut into ¼-long pieces 
  • Freshly ground pepper, to taste
  • ½ teaspoon red pepper flakes, to taste (omit if sensitive to spice)
  • ¾ teaspoon fine sea salt, to taste
  • 1 large egg, lightly beaten with a fork
  • 3 cups (24 ounces) marinara sauce, homemade* or store-bought (I used Rao’s)
  • Fresh basil for garnish, optional

Directions

Learn how to make this recipe at Cookie and Kate