Description
Delicious and comforting stuffed pasta shells filled with a creamy spinach and ricotta cheese mixture, baked in marinara sauce and topped with melted mozzarella and Parmesan cheese. Perfect for a family dinner or special occasion.
Ingredients
Scale
Shells and Sauce
- 18-20 jumbo pasta shells
- 24 ounces marinara sauce
- 1-2 tablespoons olive oil
- Fresh parsley, to garnish
Cheese and Filling
- 3 cloves garlic, minced
- 4 cups spinach
- 15 oz. ricotta cheese
- ½ cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded and divided
- 2 tablespoons cream cheese
- 1 egg
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the stuffed shells.
- Cook Shells: Boil the jumbo pasta shells in salted water for about 13 minutes, one minute less than al dente per the package instructions. Drain and gently rinse with cold water until cool to prevent sticking.
- Cook Spinach and Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the spinach and toss to coat, cooking for about 3 minutes until wilted. Remove from heat and let cool.
- Prepare Cheese Mixture: In a large bowl, combine the ricotta cheese with salt, pepper, dried basil, dried parsley, and dried oregano. Stir with a silicone spatula to blend. Add half of the shredded mozzarella, most of the grated Parmesan (reserve a small amount for topping), cream cheese, and the egg. Mix well, then gently fold in the cooled spinach and garlic.
- Assemble Shells: Spoon half of the marinara sauce into the bottom of a 9 x 13-inch casserole dish or a 12-inch oven-safe skillet. Fill each cooked shell with the cheese and spinach mixture and arrange them snugly in the baking dish.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and reserved Parmesan cheese evenly on top.
- Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish and Serve: Garnish the baked stuffed shells with fresh parsley and serve hot, ideally paired with garlic bread topped with cheese for a complete meal.
Notes
- Be careful not to overcook the pasta shells to prevent them from breaking when filling.
- Rinsing shells with cold water after boiling helps cool and stops cooking, making them easier to handle.
- Optional: Slice spinach before cooking for smaller filling pieces.
- Using fresh parsley as garnish adds color and a fresh flavor contrast.
- This dish can be prepared in advance and baked right before serving.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
