Classic Spinach and Ricotta Stuffed Shells
These Spinach and Ricotta Stuffed Shells are a staple in my home because they manage to feel incredibly fancy while being one of the easiest "assemble and bake" dinners in my rotation. There is something so satisfying about tucking a creamy, herb-flecked cheese filling into oversized pasta shells and watching them emerge from the oven golden-brown and piping hot.
Ingredients
- 1 box 12 oz Jumbo Pasta Shells
- 15 oz whole milk ricotta cheese
- 10 oz fresh spinach sautéed and squeezed dry
- 1 large egg lightly beaten
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 24 oz marinara sauce
- 3 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F.
- Cook jumbo shells in a large pot of boiling salted water until al dente (about 2 minutes less than the package directions). Drain and rinse with cool water to stop the cooking.
- In a medium bowl, combine the ricotta, squeezed-dry spinach, egg, Parmesan, 1 cup of mozzarella, minced garlic, oregano, and red pepper flakes. Mix until well combined.
- Spread about 1 cup of the marinara sauce over the bottom of a large baking dish or 12-inch cast-iron skillet.
- Stuff each cooked shell with approximately 2 tablespoons of the ricotta mixture and arrange them in the dish.
- Top with the remaining marinara sauce and the remaining 1 cup of mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-13 minutes, or until the cheese is melted and bubbly.
- Let rest for 5 minutes before garnishing with fresh basil and serving.