Description
Delicious stuffed pasta shells filled with a creamy ricotta-spinach mixture, baked in marinara sauce and topped with gooey mozzarella. Perfect for a comforting family dinner.
Ingredients
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente (about 9–11 minutes). Drain and rinse under cold water. Set aside.
- In a bowl, mix ricotta, ½ cup mozzarella, Parmesan, spinach, garlic, salt, pepper, and Italian seasoning until creamy.
- Fill each pasta shell with the ricotta-spinach mixture using a spoon or piping bag.
- In a 9×13 baking dish, spread 1 cup of marinara sauce. Arrange filled shells on top.
- Top with remaining marinara, mozzarella, and a sprinkle of Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
- Let cool slightly. Garnish with fresh basil. Serve warm and enjoy!
Notes
You can prepare the shells ahead of time and refrigerate for up to 24 hours before baking. Add extra mozzarella for a cheesier finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American