Description
Jumbo pasta shells stuffed with a creamy blend of ricotta, mozzarella, Parmesan, spinach, and herbs, baked under rich marinara sauce for a comforting Italian-inspired meal.
Ingredients
30 jumbo pasta shells, cooked al dente
15 oz fresh spinach, steamed, squeezed dry, and chopped*
15 oz ricotta cheese
1 large egg
3 Tbsp chopped fresh basil
1 tsp chopped fresh oregano or thyme
1 clove garlic, finely minced
3 cups (12 oz) shredded mozzarella cheese, divided
1 cup (3.5 oz) shredded Parmesan cheese
Salt and freshly ground black pepper, to taste
3 cups marinara sauce (homemade or store-bought)
Red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine ricotta, egg, basil, oregano (or thyme), and garlic.
- Stir in 2 cups mozzarella and Parmesan cheese, then mix in spinach. Season with salt and pepper.
- Spread 1/3 cup marinara sauce evenly on the bottom of a 13×9-inch baking dish.
- Stuff each cooked shell with about 2 Tbsp of the cheese-spinach mixture and arrange upright in the dish.
- If desired, stir red pepper flakes into remaining marinara sauce. Pour over stuffed shells.
- Sprinkle with the remaining 1 cup mozzarella cheese.
- Cover with foil and bake for 30 minutes. Serve warm.
Notes
- Use thawed, drained frozen spinach instead of fresh if preferred.
- Substitute dried herbs for fresh—use ⅓ the amount.
- Homemade or store-bought marinara both work well.
- Add cooked ground beef or sausage for a heartier version.
- Broil briefly after baking for a golden, bubbly top.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 65 mg
