Easy Stuffed Shells
Cheesy baked pasta shells stuffed with creamy ricotta and spinach, topped with bubbling marinara.
Keywords: easy stuffed shells, stuffed pasta shells, ricotta shells, spinach shells
Ingredients
- - 18 jumbo pasta shells
- - 15 oz whole milk ricotta
- - 1 cup shredded mozzarella
- - 1/4 cup grated Parmesan
- - 1 egg
- - 1.5 cups chopped spinach squeezed dry
- - 2 cups marinara sauce
- - 2 garlic cloves minced
- - 1 tsp Italian seasoning
- - Salt & black pepper to taste
Instructions
- Boil pasta shells until al dente. Rinse and set aside.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, spinach, garlic, and seasoning.
- Fill each shell with the cheese mixture.
- Spread sauce in a baking dish, place stuffed shells over it.
- Top with extra mozzarella and cover with foil.
- Bake at 375°F for 25 min, uncover and bake 10 more.
- Garnish and serve.
Notes
- Make ahead and refrigerate up to 24 hours before baking
- Can be frozen before baking
- Squeeze spinach thoroughly to avoid watery filling
- Use fresh herbs for extra flavor boost