Ingredients
Pasta
- 20 jumbo pasta shells
Cheese Filling
- 2 cups ricotta cheese
- 2 cups fresh spinach (chopped)
- 1 cup mozzarella cheese (shredded, divided)
- 1/2 cup Parmesan cheese
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- Salt and pepper to taste
Sauce
- 2 cups marinara sauce
Instructions
- Cook Pasta Shells: Boil water and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly to handle.
- Sauté Spinach and Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Prepare Cheese Mixture: In a mixing bowl, combine the cooked spinach and garlic mixture with ricotta cheese, half of the shredded mozzarella, Parmesan cheese, salt, and pepper. Mix thoroughly to combine into a creamy filling.
- Stuff Shells: Carefully fill each cooked pasta shell with the ricotta and spinach mixture, filling them evenly but not overstuffing.
- Assemble in Baking Dish: Spread the marinara sauce evenly on the bottom of a baking dish. Arrange the stuffed shells on top of the sauce in a single layer.
- Add Cheese Topping: Sprinkle the remaining shredded mozzarella cheese evenly over the stuffed shells.
- Bake: Preheat the oven to 180°C (350°F) and bake the assembled dish for 25 minutes or until the cheese is melted, bubbly, and slightly golden.
Notes
- For extra protein, add cooked shredded chicken to the ricotta and spinach mixture.
- If fresh spinach is unavailable, use frozen spinach that has been thoroughly drained to avoid excess moisture.
- You can substitute marinara sauce with your favorite tomato sauce or homemade version for added flavor.
- Allow the baked shells to cool for a few minutes before serving to help them set.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
