The secret to getting this Sunday night dinner worthy meal on the table any day of the week is that you don’t boil the jumbo shells!
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 45 oz. your favorite spaghetti sauce
- 4 tablespoons fresh chopped parsley, divided
- 3 oz. fresh spinach, chopped
- 15 oz. whole milk ricotta
- 12 oz. Pleasant Ridge Reserve, shredded (save your rinds!)
- 1 egg
- 30 jumbo shells, uncooked
- Kosher salt
- fresh cracked pepper
- Heat olive oil in a large pot over medium heat. Add onion along with a pinch of salt and pepper and saute for 3-4 minutes, stirring frequently. Add garlic and saute for another minute or so.
- Stir in oregano, sage, spaghetti sauce, cheese rinds, 2 tablespoons fresh chopped parsley and another couple pinches of salt and pepper.
- Cover and simmer sauce over low heat for 30 minutes, stirring occasionally.
- While the sauce is cooking, in a large bowl combine spinach, ricotta, about 2/3 of the shredded cheese, egg and a pinch of salt and pepper.
- Fill uncooked jumbo shells with a couple tablespoons of filling each.
- Heat oven to 350 degrees.
- Once the sauce has simmered, carefully remove cheese rinds. Then pour 3/4 of the sauce into the bottom of a 9×13 baking dish.
- Nestle stuffed jumbo shells into the sauce in a single layer. Top with remaining sauce and cheese and cover with tin foil.
- Bake for 50 minutes or until noodles are al dente. Broil on high for 1-2 minutes until the cheese gets golden brown. Garnish with fresh chopped parsley and enjoy!
Don’t worry if it looks like a lot of sauce. The moisture from the sauce is going to cook the noodles right in the oven, so you’ll need a lot of sauce.
Feel free to make these shells ahead of time and store them in your fridge until you’re ready to bake. Let them sit out on the counter for about an hour so they can come to room temperature before baking.
Shred your own cheese. Buy a block of cheese and shred it yourself!
Pre-shredded cheeses are coated with cellulose to help the shreds not stick together. Which also means that it won’t melt as well. I’ve often found that buying cheese in blocks is cheaper than pre-shredded too!
Keywords: stuffed shells, baked pasta, Italian pasta, baked shells, vegetarian shells, cheese shells, spinach shells