Description
A comforting and cheesy Italian-inspired baked pasta dish featuring jumbo shells stuffed with a creamy ricotta and spinach filling, smothered in marinara sauce and baked to golden perfection.
Ingredients
For the filling:
1 (15 oz) container ricotta cheese
1 cup cooked spinach, squeezed dry and chopped
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
For the dish:
20–25 jumbo pasta shells, cooked al dente
2 cups marinara sauce
1½ cups shredded mozzarella cheese
Fresh parsley or basil for garnish
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
Cook jumbo pasta shells according to package directions. Drain and let cool slightly.
In a mixing bowl, combine ricotta cheese, chopped spinach, egg, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
Fill each pasta shell with 2 tablespoons of the ricotta mixture.
Spread half the marinara sauce on the bottom of the baking dish. Arrange stuffed shells on top.
Pour remaining marinara over the shells and sprinkle with mozzarella cheese.
Cover with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes until bubbly and golden.
Garnish with chopped parsley or basil and serve hot.
Notes
Use a piping bag for easier stuffing.
Let the dish rest after baking for cleaner servings.
Substitute cottage cheese for ricotta if desired.
Freeze before or after baking for easy make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed shells, spinach and ricotta pasta, vegetarian baked pasta, easy Italian dinner, comfort food recipe