Description
Tender pasta shells filled with a creamy spinach and ricotta mixture, baked in a rich marinara sauce and topped with melted mozzarella cheese.
Ingredients
Scale
For the Crust:
- 1 box (12 oz) jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 24 oz marinara sauce
- 2 tbsp olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente, then drain and set aside.
- In a large bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, spinach, egg, garlic, basil, salt, and pepper. Mix until well combined.
- Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Fill each cooked shell with the ricotta-spinach mixture and arrange in the dish.
- Pour remaining marinara sauce over the shells, drizzle with olive oil, and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden.
Notes
You can customize the seasonings to taste.