Ingredients
Pasta Shells
- 12–15 jumbo pasta shells (about 1/2 a box)
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables & Seasoning
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Sauce & Oil
- 2 cups marinara sauce
- 1 tablespoon olive oil
Garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the Pasta Shells: Begin by boiling the jumbo pasta shells in salted water according to package instructions until al dente, about 8–10 minutes. Drain carefully and set aside to cool slightly.
- Prepare the Cheese Filling: In a large mixing bowl, combine ricotta, half of the shredded mozzarella (1/2 cup), grated Parmesan, and egg. Mix until smooth and well combined.
- Cook the Spinach and Garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted (2–3 minutes). Remove from heat and let cool slightly.
- Combine Filling Ingredients: Add the cooked spinach and garlic to the cheese mixture. Season with Italian seasoning, salt, and freshly ground black pepper. Stir thoroughly until evenly incorporated.
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly at the bottom of a 9×13-inch baking dish.
- Stuff the Shells: Spoon approximately 2 tablespoons of the ricotta-spinach filling into each cooked pasta shell. Arrange the stuffed shells in a single layer in the prepared baking dish, open side up.
- Add Sauce and Bake: Pour the remaining marinara sauce over the stuffed shells. Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Rest and Serve: Allow the stuffed shells to rest for a few minutes after baking to let the flavors meld. Garnish with fresh basil leaves if desired before serving.
Notes
- Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but part-skim can be used for a lighter option.
- Avoid Overstuffing: Fill each shell comfortably without spilling the filling over to maintain neat presentation.
- Customize the Filling: Enhance flavor by adding sautéed mushrooms, sun-dried tomatoes, or fresh herbs like parsley or oregano.
- Meal Prep Friendly: Prepare shells ahead of time, freeze before baking, then thaw and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 336
- Sugar: 8g
- Sodium: 909mg
- Fat: 21.9g
- Saturated Fat: 12g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 17.7g
- Fiber: 2.6g
- Protein: 17.2g
- Cholesterol: 70mg
