Description
Cheesy baked stuffed shells bring Italian comfort to dinner tables with rich ricotta and spinach nestled in tender pasta pockets. Melted mozzarella and herbs crown this classic dish, inviting you to savor each comforting, hearty bite.
Ingredients
Scale
Pasta:
- 20 shells jumbo pasta shells
- 1 tablespoon salt
Cheese Components:
- 15 ounces (425 grams) ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated parmesan cheese
- 1 large egg
Sauce and Seasoning:
- 3 cups marinara sauce
- 1 tablespoon olive oil
- 1 small onion
- 3 garlic cloves
- 0.5 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
Optional Garnish:
- Fresh basil (chopped)
- Fresh parsley (chopped)
- Extra parmesan cheese
- Red pepper flakes
Instructions
- Heat the oven to 375°F, preparing a welcoming environment for the pasta shells.
- Boil jumbo pasta shells in salted water until they reach tender al dente texture, then carefully drain and set aside to cool slightly.
- Create a luxurious filling by whisking ricotta, mozzarella, Parmesan, cooked spinach, egg, minced garlic, salt, and pepper into a smooth, creamy mixture.
- Coat the bottom of a 9×13-inch baking dish with a generous layer of marinara sauce, creating a flavorful foundation.
- Gently fill each pasta shell with the rich cheese mixture, nestling them snugly into the sauced baking dish.
- Lavish the stuffed shells with remaining marinara sauce, then crown with a blanket of shredded mozzarella cheese.
- Shield the dish with aluminum foil and bake for 25 minutes, allowing flavors to meld and shells to heat through.
- Uncover the dish and continue baking for an additional 10 minutes until the cheese transforms into a golden, bubbling masterpiece.
- Optional: Scatter fresh basil leaves over the top for a vibrant finishing touch before serving piping hot directly from the oven.
Notes
- Prevent shells from sticking by stirring gently and using olive oil when boiling pasta, ensuring each shell remains intact and easy to stuff.
- Squeeze excess water from cooked spinach thoroughly to avoid watery filling, which could make the shells soggy and compromise the texture.
- Create a gluten-free version by using gluten-free jumbo shells and checking marinara sauce ingredients for potential gluten contamination.
- Enhance protein content by adding cooked ground turkey or lean beef to the ricotta mixture for a heartier meal option.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 75 mg