Stuffed Pasta Shells with Spinach and Ricotta

I’m a pasta junkie–there’s not a carb-fearful bone in my body. Pasta has been, and always will be, an integral part of my life. So why don’t I make more stuffed pasta? Why not more ravioli, cannelloni or stuffed shells? Especially when they’re so easy to love.

Since ancient times, pasta dough has been cut into various shapes, covered with a variety of fillings and baked. It’s popularity survived the centuries for good reason. Not only is stuffed pasta delicious, it’s a great make-ahead dish. I made these stuffed shells 24 hours in advance and baked them prior to serving. Fillings can also handily utilize any stray leftovers you may have. The ricotta, cheese and egg “glues” my odds and ends tidily up, the pasta shells encasing them into savory bundles of surprise.

Cook extra shells as some of them inevitably fall apart when boiling. Shells should be almost tender and slightly firm–keep in mind they will continue to cook when baking in the oven. A simple green salad tossed with a balsamic vinaigrette and garlic bread is all you need to deliciously complete the meal.