Description
Tender pasta shells stuffed with a creamy spinach and ricotta filling, baked in marinara sauce and topped with melted mozzarella for a comforting Italian classic.
Ingredients
- 20 jumbo pasta shells
- 2 cups (450g) ricotta cheese
- 1 cup (100g) shredded mozzarella cheese, divided
- 1/2 cup (50g) grated Parmesan cheese
- 1 large egg
- 2 cups (60g) fresh spinach, sautéed and chopped (or thawed frozen spinach, well-drained)
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 3 cups (720ml) marinara sauce
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook pasta shells in salted water until al dente. Drain and let cool.
- In a skillet, heat olive oil and sauté garlic and spinach until wilted. Let cool slightly.
- In a large bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, basil, oregano, salt, and pepper. Mix well.
- Spread 1 cup marinara sauce on the bottom of the baking dish.
- Stuff each shell with the ricotta-spinach mixture and arrange in the dish.
- Top with remaining marinara sauce and sprinkle with the rest of the mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes to the filling.
- Can be assembled ahead and refrigerated for up to 24 hours before baking.
- Serve with garlic bread and a fresh green salad for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian