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Stuffed Pasta Shells

Creamy ricotta and spinach stuffed jumbo pasta shells baked in marinara sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 12 jumbo pasta shells
  • 1 jar pasta sauce
  • 15 oz whole-milk ricotta
  • 1 large egg
  • 3/4 cup shredded mozzarella cheese
  • 1 1/2 cup fresh spinach roughly chopped
  • 1/2 teaspoon Italian seasoning
  • 1 clove garlic minced or grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella for topping
  • Italian parsley chopped, for garnish

Instructions

  • Preheat the oven to 350°F (175°C).
  • Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente; drain and keep warm.
  • Spread the pasta sauce in an even layer on the bottom of a 13x9-inch baking dish.
  • In a medium mixing bowl, combine the ricotta, 3/4 cup shredded mozzarella, the egg, minced garlic, Italian seasoning, salt, black pepper, and chopped spinach until evenly mixed.
  • Spoon the cheese and spinach mixture into each cooked shell and arrange the filled shells seam-side up in the sauce in the baking dish.
  • Sprinkle the remaining 1/2 cup shredded mozzarella over the filled shells.
  • Bake for 20 to 25 minutes, until the cheese is melted and the sauce is bubbling around the edges.
  • Remove from the oven and let rest at room temperature for 10 minutes, then garnish with chopped Italian parsley and serve.

Equipment

  • 13x9 baking dish
  • Large Pot
  • Colander
  • Mixing Bowl
  • Spoon or Spatula

Notes

  • Nutrition is an estimate and varies by product used.
  • Use fresh spinach roughly chopped for best texture.
  • Drain shells well to avoid a watery filling.
  • Let the dish rest before serving so it sets slightly.