Ricotta Stuffed Pasta Shells

Discover Ricotta Stuffed Pasta Shells. Review the available recipe details and open the credited original source for the complete preparation method.

• 20 jumbo shells (6-7 ounces). You’ll need 16, but some may fall apart ↔ Remplacer
• 1-2 tablespoons olive oil, plus oil for brushing ↔ Remplacer
• 1 cup onion, diced ↔ Remplacer
• 4-6 garlic cloves, roughly chopped  ↔ Remplacer
• 1 tablespoon oregano, chopped (or use 2 teaspoons oregano or Italian seasoning) ↔ Remplacer
• 1 teaspoon fennel seeds ↔ Remplacer
• ¼ teaspoon red chili flakes ↔ Remplacer
• 8 ounces mushrooms, chopped into a small dice (see notes for meat) ↔ Remplacer
• optional: 2 tablespoons sundried tomatoes (in oil), finely chopped ↔ Remplacer
• 3-4 ounces fresh spinach (3 cups), chopped or 1 ½ cups frozen, ↔ Remplacer
• ½ teaspoon salt ↔ Remplacer
• 1/2 teaspoon pepper ↔ Remplacer
• 1 ½ cups ricotta cheese (full-fat) ↔ Remplacer
• ⅔ cup shredded mozzarella cheese, more for the top if desired ↔ Remplacer
• ⅓ cup pecorino cheese (if using parmesan, add more salt) ↔ Remplacer
• One egg (optional). This will give the filling more structure and help the filling bind better.  ↔ Remplacer
• ½ cup fresh basil, chopped  ↔ Remplacer
• 1 teaspoon lemon zest ↔ Remplacer
• generous pinch nutmeg ↔ Remplacer
• 24-ounce jar of marinara sauce (or make your own)  ↔ Remplacer
• Garnish: fresh Italian parsley and pecorino ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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