Description
Creamy ricotta and spinach stuffed into jumbo pasta shells, baked in rich marinara and topped with melted cheese for a classic Italian comfort dish.
Ingredients
- 20–24 jumbo pasta shells
- 2 cups 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 spinach, thawed and drained)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups marinara sauce
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente. Drain and let cool slightly.
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, spinach, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
- Fill each shell with the ricotta-spinach mixture and arrange them in the baking dish.
- Spoon the remaining marinara sauce over the top.
- Sprinkle the remaining 1/2 cup mozzarella cheese over the shells.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
- Garnish with fresh basil or parsley before serving.
Notes
- Use frozen spinach for convenience—just thaw and squeeze out excess moisture.
- Add red pepper flakes to the filling for a spicy kick.
- Can be prepared ahead and refrigerated up to 24 hours before baking.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian