Description
Cheesy Spinach Stuffed Shells bursting with ricotta, mozzarella, and herbs. A crowd-pleasing, comforting baked pasta dish.
Ingredients
Scale
- 24 jumbo pasta shells
- 2 cups whole milk ricotta cheese, drained if watery
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 2 large eggs, lightly beaten
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 3 cups marinara sauce (homemade or store-bought)
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions
- Step 1: Prepare the Pasta Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Cook the jumbo pasta shells for about 9 minutes (2 minutes less than package directions). You want them firm enough to hold their shape but pliable enough to stuff. Drain the shells and immediately transfer to an ice bath. Once cool, drain again and arrange them on a clean kitchen towel to dry, open side down to release any trapped water.
- Step 2: Prepare the Filling In a large mixing bowl, combine the ricotta cheese, 1½ cups of the mozzarella, ¼ cup of the Parmesan, beaten eggs, chopped parsley, basil, minced garlic, oregano, salt, pepper, and red pepper flakes if using. Mix thoroughly but gently until all ingredients are well incorporated. The mixture should be thick and creamy. Let it rest for 5 minutes to allow the flavors to blend.
- Step 3: Prepare the Baking Dish Spread 1 cup of the marinara sauce evenly across the bottom of a 9×13-inch baking dish. This creates a flavorful bed for your Stuffed Shells and prevents them from sticking to the dish.
- Step 4: Fill the Shells Transfer the cheese mixture to a piping bag or a zip-top bag with a corner snipped off. Gently pipe the filling into each shell, filling them generously but not overflowing. As you fill each shell, place it in the prepared baking dish, open side up. Arrange the shells in a single layer, nestling them close together to prevent tipping.
- Step 5: Add Sauce and Cheese Pour the remaining marinara sauce over and around the filled shells, ensuring each is partially covered but leaving the tops visible. Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan over the top. Drizzle with olive oil for extra richness and to help the cheese brown beautifully.
- Step 6: Bake to Perfection Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and beginning to brown at the edges. Allow the Stuffed Shells to rest for 5-10 minutes before serving. This resting period allows the cheeses to set slightly and makes serving easier. Garnish with fresh basil leaves just before bringing to the table.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg