Baked Spinach and Ricotta Stuffed Shells
Jumbo pasta shells filled with a creamy ricotta, spinach, and Parmesan mixture, nestled in marinara, and baked under bubbling mozzarella. A meatless family favorite that can be assembled a day ahead.
1 hr
5 servings
Ingredients
- 1 ½ cloves of Garlic
- 8 ounces Spinach
- 16 Pasta (Jumbo Shell)
- 1 Egg
- 1 cup + ½ cup + 2 ⅔ tablespoons Mozzarella Cheese
- ¼ cup + 2 ¾ tablespoons Parmesan Cheese
- 1 cup + ½ cup + 2 ⅔ tablespoons Ricotta Cheese
- ⅜ teaspoon Kosher Salt
- 2 ½ cups Marinara Sauce
- ⅞ teaspoon Basil (Dry)
- 1 ½ tablespoons Basil (Fresh)
- ¼ teaspoon Black Pepper
Directions
- Heat the oven to 375°F. Cook the shells in well-salted boiling water until just shy of al dente, about 2 minutes less than the package says. Drain and lay them on a sheet of parchment so they don't stick.
- In a bowl, stir the ricotta, egg, spinach, half the mozzarella, the Parmesan, garlic, dried basil, salt, and pepper until well combined.
- Spread about a third of the marinara in a 9x13-inch baking dish. Spoon the filling into the shells and arrange them in the dish, open side up.
- Spoon the remaining marinara over and around the shells and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 25 minutes. Uncover and bake 10 minutes more, until the cheese is melted and bubbling.
- Rest for 5 minutes, then top with fresh basil and serve.
