Description
Tender jumbo pasta shells are filled with a creamy spinach and ricotta mixture, nestled in marinara sauce, and baked with mozzarella and Parmesan until bubbly and comforting.
Ingredients
Scale
- 20 to 24 jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 2 cups shredded mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil.
- Cook the jumbo shells until just al dente. Drain and let them cool slightly.
- In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella, 1/2 cup Parmesan, egg, garlic, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper.
- Spread 1 1/2 cups marinara sauce in the bottom of the prepared baking dish.
- Fill each shell with the spinach and ricotta mixture and arrange them open side up in the dish.
- Spoon the remaining marinara sauce over the shells, then top with the remaining 1 cup mozzarella and 1/4 cup Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for 10 minutes more, until the cheese is melted and the sauce is bubbling.
- Let rest for 5 to 10 minutes before serving.
Notes
- Squeeze the spinach very well so the filling stays creamy, not watery.
- Cook a few extra shells in case some tear during boiling.
- A piping bag or spoon makes filling the shells easier.
- Store leftovers in the refrigerator for up to 4 days.