Spinach Stuffed Shells (in a spicy Arrabbiata Sauce)
Spinach stuffed shells in a spicy arrabbiata sauce is the feel-good-home-cooked meal you are looking for. It's warm, cheesy, saucy with a little bit of a kick. A little spice you didn't know you needed or missed all this time with regular stuffed shells.
Cook the Jumbo Shells accordingly to the package directions until al dente.
12 oz Jumbo Shells Pasta
In a pan over medium heat, add the olive oil, diced shallot and salt. Sauté until soft and fragrant, about 1 minute.
1 TBSP Olive Oil, 1 Shallot - small diced, 1-2 tsp Kosher Salt
Drain and add in the thawed frozen spinach and garlic. Cook together until the spinach is infused with garlic and shallot flavors and the dish is fragrant, about 2-3 minutes. Remove from the heat.
In a bowl, add the ricotta, mozzarella cheese and provolone cheese. Mix until combined. Add in the spinach. Mix until all ingredients are incorporated.
1 cup Shredded Mozzarella, 1 cup Shredded Provolone Cheese, 15 oz Ricotta
In the bottom of the casserole dish, pour about half of the jar of arrabbiata sauce.
24 oz Arrabbiata Pasta Sauce
Using a spoon, scoop and stuff the cooked shells with the spinach mixture.
Once the stuff shells are stuffed, sprinkle on about 1 TBSP of Italian seasoning.
1 TBSP Italian Seasoning
Pour on the remainder of the arrabbiata sauce, sprinkle on the shredded Parmesan cheese and cover with foil.
¼ cup Shredded off the block Parmesan cheese
Bake at 350F for 35 minutes and remove the foil. Bake at 425F for 10 minutes. You can put it back in and start the timer as the oven temperature rises, until piping hot and bubbly.