Classic Stuffed Shells Recipe
Jumbo shells stuffed with creamy ricotta and hearty spinach, baked to perfection in a zesty marinara sauce and topped with bubbly, golden cheese!
Foto: Spend With Pennies
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
Steps
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Preheat oven to 350°F and lightly spritz a 9x13" baking dish with non-stick spray.
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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.
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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.
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Spread 1 cup of marinara sauce in the bottom of the prepared baking dish.
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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.
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Pour the remaining marinara sauce over the shells, then sprinkle with mozzarella and the remaining 2 tablespoons of Parmesan cheese.
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Bake in the preheated oven for 30 minutes, or until the edges are bubbly and the cheese is melted.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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