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
6 servings
Ingredients
- 2 cloves of Garlic
- 10 ounces Spinach
- 19 Pasta (Jumbo Shell)
- 1 Egg
- 2 cups Mozzarella Cheese
- ½ cup Parmesan Cheese
- 2 cups Ricotta Cheese
- ½ teaspoon Kosher Salt
- 3 cups Marinara Sauce
- 1 teaspoon Basil (Dry)
- 2 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.
