Creamy, Cheesy Stuffed Shells

EASIER

VEGETARIAN

Makes 3 servings

No doubt, this casserole is still a bit of work. That “easier” tag is a little misleading. What’s easier here is the filling. It’s got a secret ingredient that makes it spectacular. No doubt, creamed spinach is rich; but you’ll make it elegant with lemon zest and fennel seeds.

One 12-ounce package frozen creamed spinach, thawed

¾ cup grated mozzarella (about 3 ounces)

1 large egg yolk

1 teaspoon finely grated lemon zest

1 teaspoon fennel seeds, crushed

12 large dried pasta shells (4 ounces), cooked and drained according to the package instructions

1½ cups plain marinara sauce, store-bought or homemade (here)

1 cup finely grated Parmigiano-Reggiano, Pecorino, or other hard, aged cheese (about 2 ounces)

1. Position the rack in the center of the oven and heat the oven to 350°F.

2. Mix the creamed spinach, mozzarella, egg yolk, lemon zest, and fennel seeds in a medium bowl. Stuff about 2 tablespoons of the mixture into each shell.

3. Spread half the sauce in the bottom of a 9-inch square baking dish or a 10-inch round pie plate. Place the shells on top. Spoon the remaining sauce over the shells and sprinkle with the Parmigiano-Reggiano.

4. Bake until the cheese has melted and the sauce is bubbling, about 20 minutes. Cool for 5 minutes before serving.

Test Kitchen Notes

• Use a 2-tablespoon cookie or ice cream scoop to fill each shell.

• Semi-soft cheeses like mozzarella (or Jack or Colby) can be more easily grated if they’re placed in the freezer for 30 minutes or so.

• To double the recipe, use a 9 x 13-inch baking dish. If the stuffed shells are in one layer in the dish, the timing should remain the same—although they may require an extra few minutes if the shells are packed very tightly together.

• For a fancier dish, substitute crumbled soft goat cheese for the mozzarella.

• For an even easier dish, skip boiling the dried pasta shells and use egg roll wrappers. See the Voilà! for a little more information on this trick.

• To make ahead, assemble the casserole in a freezer-to-oven baking dish. Follow the recipe but don’t bake the casserole. It’ll keep, covered, in the freezer for up to 4 months. Bake it straight from the freezer, covered for 20 minutes and then uncovered for about 20 minutes longer.

Voilà! Save time making stuffed shells by using egg roll wrappers rather than dried pasta shells. The egg roll wrappers don’t need boiling in advance! Place the filling of your choice inside a wrapper, roll it closed, and set it in the baking dish. Cover with plenty of sauce and bake as directed.