Stuffed Shells
Jumbo pasta shells packed with creamy three-cheese filling and baked bubbly under marinara, the make-ahead dinner everyone cheers for.
Ingredients (serves 6)
- 20 jumbo pasta shells
- 15 oz ricotta
- 2 cups shredded mozzarella
- 3/4 cup grated parmesan
- 1 egg
- 2 cups spinach
- 1 jar marinara sauce
- 1/4 cup basil
- 1/2 tsp garlic powder
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Save this recipeInstructions
- 1
Heat the oven to 375°F. Boil the shells in salted water until just flexible, about 9 minutes, then drain and cool on a sheet pan.
- 2
Chop the spinach and stir it with the ricotta, egg, half the mozzarella, half the parmesan, garlic powder, 1 tsp salt, and torn basil.
- 3
Spread half the marinara over the bottom of a 9x13-inch baking dish.
- 4
Fill each shell with a heaping spoonful of the cheese mixture and nestle them open side up in the dish.
- 5
Spoon the remaining marinara over the shells and top with the rest of the mozzarella and parmesan.
- 6
Cover with foil and bake 20 minutes, then uncover and bake until browned and bubbling, about 10 more minutes.
- 7
Rest 5 minutes before serving so the filling sets.
