1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1/4 cup fresh basil, chopped, & more for garnish
1/2 tsp kosher salt
1/2 tsp freshly-ground black pepper
1 tsp crushed red pepper flakes
1 jar (24oz) of arrabbiata sauce or any red sauce
Preheat oven to 375 degrees
In a large pot cook jumbo shells according to package instruction to al dente (don’t over cook or they will break when filling)
In a skillet heat 1 Tbsp olive oil over medium high heat, add garlic and cook till fragrant about a minute. Add in chopped spinach, fresh ground pepper, salt, and sauté till spinach begins to wilt. About 2-3 min.
In a large bowl add spinach mixture, cheeses, egg, basil, red pepper flakes and mix together.
In a glass baking dish spread red sauce on the bottom evenly
Using a ziplock bag as a piping bag or a spoon, stuff all the shells with mixture, top with remaining Parmesan
Cover with foil and bake for 20 minutes. Remove foil and low broil until cheese begins to bubble and brown. Garnish with fresh basil and serve.
When boiling the pasta shells, make sure you do not overcook or they will break when filling. Cook pasta to al dente and they will finish cooking once in the oven.
To fill the shells you can use a spoon, but it may get messy. I took a gallon sized ziplock bag and put all the filling inside and cut a hole to mimic a piping bag. This made filling the shells less messy.
Keywords: stuffed shells, spinach, ricotta, italian