Description
Cheesy baked stuffed shells bring Italian comfort to your dinner table with ricotta, spinach, and marinara sauce. Hearty pasta pockets promise a satisfying meal that will delight you at first bite.
Ingredients
Scale
Primary Ingredients:
- 20 jumbo pasta shells (cooked and drained)
- 2 cups (473 ml) ricotta cheese
- 1 cup (237 ml) shredded mozzarella cheese
- 1/2 cup (118 ml) grated Parmesan cheese
- 1 cup (237 ml) cooked spinach (drained and chopped)
- 2 cups (473 ml) marinara sauce
Seasoning and Aromatics:
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Binding and Garnish:
- 1 egg
- Fresh basil (optional)
Instructions
- Warm the oven to 375F (190C) to prepare for baking the stuffed shells.
- Combine ricotta, mozzarella, Parmesan, egg, thoroughly drained spinach, minced garlic, Italian seasoning, salt, and pepper in a mixing bowl until well-blended.
- Create a foundational layer by spreading marinara sauce across the bottom of a greased 9×13 inch baking dish.
- Carefully fill each cooked pasta shell with the prepared cheese and herb mixture, arranging them neatly in the sauce-lined dish.
- Generously drizzle the remaining marinara sauce over the stuffed shells, ensuring complete coverage.
- Evenly distribute additional mozzarella cheese across the top of the shells.
- Shield the dish with aluminum foil and bake for 25 minutes to allow flavors to meld and ingredients to heat through.
- Remove the foil and continue baking for 10 more minutes until the cheese becomes golden and bubbling.
- Finish by scattering fresh basil leaves over the top and serve piping hot directly from the baking dish.
Notes
- Drain spinach thoroughly to prevent watery filling and ensure a creamy, rich texture in your stuffed shells.
- Consider using whole wheat shells for a healthier, fiber-rich alternative that adds nutritional value without compromising taste.
- Experiment with different cheeses like fontina or goat cheese to create unique flavor profiles and keep the dish exciting.
- Prepare extra shells as some might tear during cooking, giving you backup options and reducing kitchen stress.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 85 mg