Spinach Stuffed Shells Recipe (With Fresh or Frozen Spinach)

Amateur home chef here :) This is more like a cooking diary than a collection of recipes. I try to keep notes about what works and what doesn’t. Yes, I like shortcuts. I enjoy cooking but usually don’t have a lot of time to spend in the kitchen.

Changed the recipe a little, see notes

10 ounces baby spinach (about 10 cups), or 1 (10-ounce) package frozen chopped spinach

3 cloves garlic

12 ounces low-moisture whole-milk or part-skim mozzarella cheese, shredded (about 3 cups)

1 ounce Parmesan cheese, finely grated (about ½ firmly packed cup grated on a Microplane or ⅓ cup store-bought)

3 tablespoons olive oil, divided

¼ teaspoon red pepper flakes

¾ teaspoon kosher salt, divided, plus more for the pasta water

6 ounces dried jumbo pasta shells (about 20)

1 (15- to 16-ounce) container whole-milk ricotta cheese (about 2 heaping cups)

¼ teaspoon freshly ground black pepper

1 (about 24-ounce) jar marinara sauce (3 cups), divided

Directions at thekitchn.com

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