I did it. I tried a “viral” recipe. Do I normally have a strange complex that I can’t quite explain when it comes to viral recipes? Yes. I see them a dozen times on my social media feeds, and I just scroll away like I can’t be bothered. But finally, the appeal broke through, admittedly after someone in my circle tried it first and reported back excellent results. I’m not easily influenced by strangers, but by my beloved, trusted friends? Without a doubt. With her encouragement, I humbled myself and my desire to be unique and said, “Fine. I’ll try the thing everyone else is doing.”

These ricotta-stuffed shells are good Italian, simplified, and my unwillingness to conform early means I’m a little late to the game. That could be a good thing for y’all, though, since the recipe has been tweaked, altered and edited by dozens of cooking influencers. A simple internet search will show you that you can find any variation — vegetarian, gluten-free, dairy-free, etc.

I’m giving you the “original” version today. After some preliminary searching, I decided to follow That Lady Anna’s recipe (@thatladyanna on TikTok) — it has more than 22 million views. Anna is an Italian grandmother, and her page is run by her daughter. She is the real deal — her videos are like an online master class in Italian cooking. If I’m following a viral recipe, I want to go directly to the source of all the commotion.

Now that I’ve made and tried this recipe myself, I recognize it for what it is: an instant (viral) classic and an incredibly easy sell. Soft, jumbo shells filled with herbed ricotta, layered between red sauce, topped with cheese and baked until bubbly, they’re easier to make than lasagna and just as satisfying. It’s simply a matter of spooning your herbed ricotta mixture into shells that have been cooked and cooled. A box of shells contains about 30 to 40 shells, but the work goes quickly. My suggestion to make this even better: look for the least-processed brands of cow’s milk ricotta (read the label) and check the date. Fresh ricotta should have a sweet dairy flavor, with no hint of sourness.

Anna uses her own homemade tomato sauce (of course), and you can find her recipe on her page. The sauce can be made and refrigerated five days ahead, or you can save time by swapping in four cups of your favorite store-bought marinara sauce.

Once baked to perfection, they’re finished with a generous sprinkling of grated Parmesan, adding a nutty, salty touch that elevates every bite. If you’re craving greens, serve with a Caesar salad or a side of braised broccoli.

Another thing: these are perfect for a party. Even the pickiest eaters will enjoy them, and the dish is so easy to put together, you can make them ahead and heat them in the oven when you’re ready for dinner. No wonder they went viral.

SPINACH & RICOTTA STUFFED SHELLS

Ingredients:
12 oz. of jumbo pasta shells
4 cups of marinara sauce
4 cups of spinach (blanched)
15 oz. of ricotta cheese
1/2 cup shredded mozzarella
1/4 cup of grated Parmesan
3 sprigs of parsley (chopped)
1 egg
Salt and pepper to taste

Instructions:
■ Cook the pasta shells. They should be al dente when you drain them.
■ Mix blanched spinach, ricotta, shredded mozzarella, and Parmesan in a bowl
■ Put one cup of marinara sauce on the bottom of your baking dish and begin stuffing your shells. Place shells in your dish, nestled closely together. Now add approximately two more cups of marinara sauce to cover the pasta completely on top.
■ Cover the dish in foil and bake for 20 minutes at 400 degrees.
■ Serve with extra marinara on the side and sprinkle with Parmesan cheese.

READER FAVORITES

• 

  From seed potato to supper

  By Ashlynd King • 20 hours ago