Description
Tender pasta shells stuffed with a creamy spinach and ricotta filling, baked in rich marinara sauce and topped with melted cheese for a comforting and satisfying vegetarian dish.
Ingredients
- 20–24 jumbo pasta shells
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 300g ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 tsp dried oregano
- 1/2 tsp black pepper
- Salt, to taste
Instructions
- Preheat oven to 180°C (350°F).
- Cook jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- Heat olive oil in a pan and sauté garlic for about 30 seconds.
- Add spinach and cook until wilted (or heated through if using frozen). Remove from heat and let cool slightly.
- In a bowl, mix ricotta, Parmesan, egg, cooked spinach, oregano, salt, and pepper until well combined.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each shell with the ricotta-spinach mixture and place in the dish.
- Pour remaining marinara sauce over the shells.
- Sprinkle mozzarella cheese evenly on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Let rest for 5–10 minutes before serving.
Notes
- Drain spinach well to avoid watery filling.
- Use a piping bag or spoon to easily fill shells.
- Add herbs like basil for extra flavor.
- Can be prepared ahead and baked later.
- Freezes well for meal prep.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian