Description
Delicious stuffed jumbo pasta shells filled with a creamy ricotta mixture and topped with marinara and mozzarella.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 1/2 cup marinara sauce (plus more for topping)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil for garnish (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
Instructions
- Preheat your oven to 375°F (190°C). This ensures your stuffed shells will bake evenly once assembled.
- Cook the jumbo pasta shells according to the package instructions, usually about 8-10 minutes, until al dente. Be careful not to overcook them; you want them firm enough to hold the filling without breaking.
- While the pasta is cooking, prepare the filling. In a mixing bowl, combine 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/2 cup of marinara sauce, chopped spinach, 1/2 cup of shredded mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
- Once the pasta is cooked, drain and rinse them under cold water to stop the cooking process. This also makes them easier to handle.
- Fill each shell generously with the ricotta mixture using a spoon or a piping bag. Don’t skimp on the filling; it should be heaping!
- Spread a layer of marinara sauce on the bottom of a baking dish (about 1/2 cup) to prevent sticking. Arrange the stuffed shells in a single layer, open side up. Pour more marinara sauce over the top, ensuring all shells are covered.
- Sprinkle the remaining mozzarella cheese over the shells for that cheesy, bubbly topping.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Once cooked, remove from the oven and let it sit for 5 minutes before serving. This resting time helps the filling set a bit.
- Garnish with fresh basil if desired, and serve warm, enjoying the melty cheese and rich marinara!
Notes
- Can be prepared ahead of time and stored in the refrigerator before baking.
- Feel free to add different vegetables to the ricotta mixture for added nutrition.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg