Classic Italian-American Stuffed Shells With Ricotta and Spinach Recipe
"[Photographs: Vicky Wasik] Italian-American stuffed shells, a classic baked pasta dish, are plump with a flavorful ricotta and spinach filling, coated in tomato sauce, and draped in melted mozzarella cheese. It's comfort food at its best...."
INGREDIENTS
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6 ounces dry jumbo pasta shells (about 25 shells; see note)
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Kosher salt
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Extra-virgin olive oil, for drizzling and greasing the baking dish
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10 ounces (280g) tender fresh greens, such as arugula, spinach, or a combination
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1 pound (450g) good quality ricotta, such as Calabro or from a local Italian dairy
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12 ounces (340g) fresh or low-moisture mozzarella, shredded, divided (see note)
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2 ounces (55g) grated Parmigiano-Reggiano cheese, divided
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1 medium clove garlic, minced
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Pinch freshly grated nutmeg
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Freshly ground black pepper
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1 1/2 cups (355ml) tomato sauce, such as Quick Tomato Sauce, Fresh Tomato Sauce, or Slow Cooked Tomato Sauce, divided
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