Description
Classic baked jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara and melted cheese.
Ingredients
- 20–25 jumbo pasta shells
- 1 container (15 oz) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 1 large egg
- 2 cups marinara sauce
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, chopped spinach, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Spread 1 cup of marinara sauce over the bottom of a baking dish.
- Stuff each cooked shell with a generous spoonful of the ricotta-spinach mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the shells.
- Sprinkle the remaining 1/2 cup mozzarella cheese on top.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until the cheese melts and the dish is bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use frozen spinach for convenience—just thaw and squeeze out excess moisture.
- Add red pepper flakes for a light kick.
- Make ahead: assemble, cover, and refrigerate up to 24 hours before baking.
- Pairs well with garlic bread and a simple green salad.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian