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Stuffed Shells that stand out from the crowd!

Pasta is one of my favorite things to cook, and I always try to make my pasta dishes somewhat unique. For this recipe, I’m using jumbo shells (conchiglioni) stuffed with a classic spinach and ricotta filling, but with a few twists:

• I use toasted pine nuts both in the filling and on top of the shells to add a rich, nutty crunch.
• I sauté the garlic and spinach before adding them to the ricotta mixture, to enhance flavor and reduce moisture, keeping the filling firm. Fresh lemon zest and juice brighten the overall flavor.
• No-boil shortcut: I cook the shells just shy of al dente to prevent over-softening. This method ensures that the shells retain their structure and absorb the marinara sauce without falling apart.
• I use high-quality ingredients like freshly grated mozzarella, parmesan, and premium marinara sauce (such as Rao’s or Mezzetta) to elevate the dish to restaurant-quality.