Description
Jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked in marinara sauce and topped with extra melted cheese for a comforting, cheesy dish.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo shells according to package instructions. Drain and set aside.
- Heat olive oil in a skillet and sauté garlic until fragrant.
- Add spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.
- Stir in the cooked spinach mixture.
- Spread a layer of marinara sauce in a baking dish.
- Fill each shell with the ricotta mixture and place in the dish.
- Top with remaining marinara sauce and extra mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let cool slightly before serving.
Notes
- Do not overcook shells to prevent tearing.
- Use fresh spinach for best texture.
- Add cooked mushrooms or herbs for extra flavor.
- Let rest before serving for easier plating.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian