From Cookie and Kate
Best Stuffed Shells
- Time
- 1 hr 5 min
- Makes
- 8
- Ingredients
- 14
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Ingredients
- 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
Nutrition · per serving
- Calories
- 466 kcal
- Fat
- 20.7 g
- Fiber
- 4.2 g
- Sugar
- 6.7 g
- Sodium
- 906.3 mg
- Protein
- 24.3 g
- Trans fat
- 0.3 g
- Cholesterol
- 74.9 mg
- Carbohydrate
- 46.1 g
- Saturated fat
- 9.7 g
As published by Cookie and Kate.
The method
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