Ricotta Spinach Shells (Print Version)
Jumbo pasta shells stuffed with ricotta, spinach, and cheese, baked in marinara until golden and melty.
# Ingredients:
→ For the Shells
01 -
1 jar (24 ounces) marinara sauce
02 -
2 cups fresh spinach, chopped
03 -
1 cup shredded mozzarella cheese
04 -
1 cup whole milk ricotta cheese
05 -
1/2 cup freshly grated Parmesan cheese
06 -
Salt and ground pepper, as you like
07 -
Fresh basil leaves to sprinkle on top
08 -
12 ounces jumbo-sized pasta shells
09 -
1 large egg
# Steps:
01 -
Set your oven to 375°F (190°C). Boil the jumbo shells following the package directions. Drain and let them sit until cool enough to touch.
02 -
In a mixing bowl, combine ricotta, mozzarella, Parmesan, the egg, and chopped spinach. Add salt and pepper until it tastes how you like it.
03 -
Add half of the marinara sauce to the bottom of a baking dish. Take each shell, fill it with the cheesy mixture, and nestle them into the dish. Cover it all with the rest of the sauce.
04 -
Wrap the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is gooey and bubbling. Add fresh basil on top before dishing it out.
# Helpful Notes:
01 -
Tip: You can put the assembled shells in the fridge, covered, up to a day ahead. Pop them in the oven when you're ready to enjoy.