Description
Tender jumbo pasta shells filled with a creamy ricotta, spinach, and cheese mixture, nestled in marinara sauce, topped with melted mozzarella, and baked until bubbly and comforting.
Ingredients
Scale
- 12 ounces jumbo pasta shells, about 24 shells
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup finely grated parmesan cheese, divided
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 cups marinara sauce
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
- Cook the jumbo pasta shells according to package directions until al dente. Drain and let cool slightly.
- In a large bowl, mix the ricotta cheese, 1 cup mozzarella, 1/4 cup parmesan, spinach, egg, garlic, parsley, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Spread 2 cups marinara sauce in the bottom of a 9×13-inch baking dish.
- Fill each shell with the ricotta mixture and arrange them open-side up in the baking dish.
- Spoon the remaining 2 cups marinara sauce over the shells.
- Sprinkle with the remaining 1 cup mozzarella, remaining 1/4 cup parmesan, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for 10 more minutes, until bubbly and the cheese is melted.
- Let rest for 5 to 10 minutes before serving. Garnish with extra parsley if desired.
Notes
- Cook the shells just until al dente so they do not tear while filling.
- Squeeze the spinach very well to keep the filling from becoming watery.
- For easier filling, use a spoon or small cookie scoop.
- Serve with extra warm marinara sauce and parmesan on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg
Keywords: baked stuffed pasta shells, stuffed shells with ricotta and spinach, cheesy pasta bake, vegetarian pasta dinner, baked pasta casserole