Spinach and Ricotta Stuffed Shells (Print Version)
# Ingredients:
→ For the Shells
01 -
12 ounces jumbo pasta shells
02 -
1 cup whole milk ricotta cheese
03 -
1 cup shredded mozzarella cheese
04 -
1/2 cup freshly grated Parmesan cheese
05 -
1 large egg
06 -
2 cups fresh spinach, chopped
07 -
1 jar (24 ounces) marinara sauce
08 -
Salt and freshly ground pepper to taste
09 -
Fresh basil leaves for garnish
# Instructions:
01 -
Heat your oven to 375°F (190°C). Cook the jumbo shells in boiling water following package directions. Drain and let them cool enough to handle.
02 -
Mix ricotta, mozzarella, Parmesan, egg, and chopped spinach in a bowl. Season with salt and pepper until it tastes just right.
03 -
Pour half the marinara sauce into your baking dish. Fill each shell with a generous scoop of the cheese mixture and place them in the dish. Top with remaining sauce.
04 -
Cover the dish with foil and bake for 30 minutes. Uncover and bake 10 minutes more until bubbling and the cheese is melty. Top with fresh basil before serving.
# Notes:
01 -
Make ahead tip: Assemble the shells up to 24 hours in advance, keep covered in the fridge, and bake when ready to serve