Cheesy Stuffed Shells 🐚
Jumbo pasta shells packed with creamy herbed ricotta and baked in marinara until the mozzarella turns golden and bubbly.
Ingredients (serves 4)
- 20 jumbo pasta shells
- 15 oz ricotta
- 2 cups mozzarella
- 1/2 cup parmesan
- 1 egg
- 3 cups marinara sauce
- 2 cups spinach
- 2 cloves garlic
- 1 tsp italian seasoning
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Try AnychefInstructions
- 1
Heat oven to 375°F. Boil the shells in salted water until just flexible, about 9 minutes, then drain and rinse under cool water.
- 2
Chop the spinach and mince the garlic. Stir them with the ricotta, egg, parmesan, 1 cup of mozzarella, Italian seasoning, 1/2 teaspoon salt, and black pepper.
- 3
Spread 2 cups of marinara in a 9x13 dish. Fill each shell with a heaping spoonful of the ricotta mixture and nestle them in the sauce, open side up.
- 4
Spoon the remaining marinara over the shells and top with the rest of the mozzarella.
- 5
Cover with foil and bake at 375°F for 20 minutes, then uncover and bake until browned and bubbling, 10 more minutes.
- 6
Rest 5 minutes before serving.
