Description
Spinach and ricotta stuffed shells baked in marinara sauce with bubbling mozzarella. This dish is easy, comforting, and suitable for spring dinners.
Ingredients
- 12 to 15 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F.
- Cook the jumbo shells in salted water until al dente, about 9 minutes. Drain the shells and set them aside to cool slightly.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat and cool slightly.
- In a large bowl, mix ricotta, ½ cup mozzarella, Parmesan, egg, spinach, Italian seasoning, salt, and pepper until well combined.
- Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Fill each cooked shell with about 2 tablespoons of the ricotta mixture and place them open-side up in the dish.
- Spoon the remaining marinara over the shells and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 20 minutes. Remove the foil and bake 10 more minutes until bubbly and golden.
- Let the dish rest for 5 minutes, then garnish with basil and serve warm.
Notes
- This dish can be prepared ahead and refrigerated or frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian American