Large pasta shells filled with a creamy blend of ricotta, spinach, and parmesan, baked in a vibrant marinara sauce.
Prep: 20 minutes | Cook: 30 minutes | Servings: 6
Cuisine: Italian | Meal: Dinner
Ingredients
- 12 ounces jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 1 large egg, lightly beaten
- 24 ounces marinara sauce
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Preheat your oven to 375F.
- Cook the jumbo pasta shells in a large pot of boiling salted water according to package directions for al dente. Drain and set aside to cool slightly.
- In a medium bowl, combine the ricotta, dry spinach, half of the parmesan, the beaten egg, oregano, salt, and pepper. Mix until well combined.
- Spread 1 cup of the marinara sauce on the bottom of a 9×13 inch baking dish.
- Fill each cooked shell with approximately 1-2 tablespoons of the ricotta mixture and place in the baking dish.
- Pour the remaining marinara sauce over the shells and sprinkle with the mozzarella and the remaining parmesan.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbling.
- Ensure the internal temperature of the filling reaches at least 165F before serving.
Cooking tips
For the best texture, squeeze all moisture out of the thawed spinach using a clean kitchen towel before mixing. You can prepare this dish in advance and refrigerate it before baking, just add 10 minutes to the total baking time.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F until heated through.
