Description
Jumbo pasta shells stuffed with ricotta, spinach, and mozzarella, baked in marinara sauce for a comforting, cheesy Italian dinner
Ingredients
Scale
- 18–20 jumbo pasta shells
- 1–2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups spinach
- 15 oz ricotta cheese
- ½ cup Parmesan cheese (grated)
- 3 cups mozzarella cheese (shredded, divided)
- 2 tablespoons cream cheese
- 1 egg
- 24 oz marinara sauce
- Fresh parsley (for garnish)
Seasonings:
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried basil
- ½ tsp dried parsley
- ½ tsp dried oregano
Instructions
- Preheat oven to 375°F. Boil pasta shells until al dente, then rinse with cold water.
- Sauté garlic and spinach in olive oil until wilted, then let cool.
- Mix ricotta, seasonings, half the mozzarella, Parmesan, cream cheese, and egg. Fold in spinach and garlic.
- Spread marinara sauce in a baking dish, stuff shells with the cheese mixture, and arrange in the dish.
- Top with remaining marinara, mozzarella, and Parmesan. Cover and bake for 20 minutes, uncover and bake for 10 more minutes. Garnish with parsley and serve.
Notes
Refrigerate for up to 3 days or freeze for up to 3 months. Reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian