These stuffed shells are filled with ricotta cheese, spinach, and herbs. It’s all tucked into jumbo pasta shells and baked with marinara and more cheese.
Ingredients :
24 jumbo shells
2 cups ricotta cheese
10 ounces frozen chopped spinach thawed and squeezed dry
⅓ cup shredded Parmesan cheese plus 2 tablespoons, divided
1 egg
1 teaspoon salt
½ teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 pinch black pepper
2 ½ cups marinara sauce
1 cup shredded mozzarella cheese
Directions :
Preheat oven to 350°F and lightly spritz a 9×13" baking dish with non-stick spray.
Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, per package instructions. Drain, then immediately run under cold water to stop cooking.
In a separate bowl, mix together the ricotta, spinach, ⅓ cup of Parmesan cheese, egg, salt, dried parsley, basil, oregano, and pepper. Transfer this mixture to a piping bag or a large zippered bag and cut off ½-inch at the end.
Spread 1 cup of marinara sauce in the bottom of the prepared baking dish.
Fill each pasta shell with the ricotta mixture and arrange them in the baking dish, ensuring the filling is divided evenly. You might have to squish the shells a little to fit.
Pour the remaining marinara sauce over the shells, then sprinkle with mozzarella and the remaining 2 tablespoons of Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until the edges are bubbly and the cheese is melted.
