Description
Delicious stuffed jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce and topped with melted mozzarella cheese. This comforting Italian-inspired dish is perfect for a family dinner and easy to prepare in under an hour.
Ingredients
Scale
Shells and Filling
- 20 jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup chopped fresh spinach (or ½ cup thawed frozen spinach)
- 1 egg
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce and Topping
- 2 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 1 tablespoon chopped fresh basil or parsley (optional)
Instructions
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 10-12 minutes. Drain and rinse the shells gently with cool water to stop cooking and prevent sticking.
- Prepare Filling: In a mixing bowl, combine ricotta cheese, chopped spinach, egg, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until the mixture is smooth and well blended.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. This will prevent sticking and add flavor as the shells bake.
- Fill Shells: Carefully spoon or pipe the ricotta-spinach filling into each jumbo shell. Place the filled shells open-side up in the prepared baking dish, arranging them close but not overlapping.
- Add Sauce: Spoon the remaining marinara sauce over the stuffed shells, covering them generously to keep them moist during baking.
- Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the sauced shells. Add extra Parmesan cheese if desired for more flavor.
- Cover and Bake: Cover the baking dish with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes to heat through and allow flavors to meld.
- Uncover and Finish Baking: Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown on top.
- Rest and Garnish: Remove the stuffed shells from the oven and let them rest for 5 minutes to set. Garnish with chopped fresh basil or parsley if using. Serve warm.
Notes
- For a vegetarian option, ensure marinara sauce contains no meat or meat-based broth.
- To save time, use pre-washed fresh spinach or frozen spinach that has been thawed and drained.
- Feel free to substitute half the ricotta with cottage cheese for a lighter filling.
- Adding a pinch of nutmeg to the filling enhances the flavor.
- Leftover stuffed shells can be refrigerated up to 3 days or frozen for up to 2 months.
