Spinach and Ricotta Stuffed Shells
A comforting Italian-inspired dish combining tender pasta shells with a creamy, herb-infused filling.
Ingredients
- 1 12 oz package jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach thawed and well-drained
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 oz marinara sauce
Instructions
- Preheat your oven to 350°F (175°C) and bring a large pot of salted water to boil.
- Cook the jumbo shells according to package directions, but reduce cooking time by 1 minute to keep them slightly firm. Drain and set aside to cool.
- While the pasta cooks, squeeze all excess moisture from the thawed spinach.
- In a large mixing bowl, combine ricotta, drained spinach, 1 cup mozzarella, Parmesan, eggs, garlic, basil, oregano, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- Fill each shell with the ricotta-spinach mixture.
- Arrange the stuffed shells in the prepared baking dish.
- Pour the remaining marinara sauce over the shells and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and lightly golden.