Description
A comforting pasta bake filled with creamy ricotta and spinach, topped with marinara and melted mozzarella, perfect for weeknight dinners or potlucks.
Ingredients
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated
- 1 jar marinara sauce (about 24 oz)
- 1 large egg
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook jumbo shells in generously salted water until al dente. Drain and cool on a sheet pan.
- In a bowl, combine ricotta, chopped spinach, half the shredded mozzarella, Parmesan, egg, garlic powder, and a pinch of salt and pepper.
- Spread a thin layer of marinara at the bottom of the prepared dish.
- Spoon about 2 tablespoons of filling into each shell and place seam-side up in the dish.
- Pour remaining marinara over the shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes, garnish, and serve hot.
Notes
These stuffed shells can be assembled ahead of time and refrigerated or frozen for later use. Serve with a crisp salad or garlic bread.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian