Description
A creamy and cheesy comfort meal featuring jumbo pasta shells stuffed with a rich spinach and ricotta filling, topped with marinara and mozzarella.
Ingredients
For the Stuffed Shells
- 20-24 pieces Jumbo pasta shells (Look for shells labeled jumbo or conchiglioni.)
- 15 oz Ricotta cheese, whole milk (Best flavor with whole milk ricotta.)
- 10 oz Frozen spinach, thawed and squeezed dry (Or fresh spinach sautéed down.)
- 2 cups Shredded mozzarella (Plus extra for topping.)
- 1/2 cup Parmesan cheese, finely grated
- 1 large Egg (To bind the filling.)
- 2 cups Marinara sauce (Homemade or a good-quality jar.)
- 3 cloves Garlic, minced
- 1 tbsp Italian seasoning (Or a mix of dried oregano and basil.)
- to taste Salt and black pepper
- 1 tbsp Olive oil
Instructions
Preparation
- Cook the shells in generously salted water until just shy of al dente, and drain.
- Thaw and squeeze dry the spinach if using frozen, or sauté fresh spinach in olive oil with minced garlic until wilted.
- In a mixing bowl, combine ricotta, egg, half of the mozzarella, grated Parmesan, garlic, Italian seasoning, salt, and pepper.
- Fold in the drained spinach until evenly incorporated.
Assembly
- Preheat oven to 375°F (190°C).
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Stuff each cooked shell with the ricotta mixture and place them open-side up in the baking dish.
- Spoon additional marinara over the stuffed shells and sprinkle with the remaining mozzarella and a dusting of Parmesan.
Baking
- Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and the sauce is bubbly.
- For a golden top, broil for 1-2 minutes, watching closely.
Notes
Let sit for a few minutes before serving. This dish can be made ahead and refrigerated or frozen for later use. For make-ahead, cover and refrigerate for up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course, Vegetarian
- Cuisine: Italian