Cheesy Italian comfort food (Print Version)
# Ingredients:
→ Pasta and Filling
01 -
12–15 jumbo pasta shells (about 1/2 a box)
02 -
2 cups ricotta cheese
03 -
1 cup shredded mozzarella cheese, divided
04 -
1/2 cup grated Parmesan cheese
05 -
1 large egg
06 -
2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
07 -
2 cloves garlic, minced
08 -
1 tablespoon olive oil
→ Sauce and Seasonings
09 -
2 cups marinara sauce
10 -
1 teaspoon Italian seasoning
11 -
Salt and freshly ground black pepper, to taste
12 -
Fresh basil leaves for garnish (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8–10 minutes. Drain and set aside to cool slightly while you make the filling.
02 -
In a large mixing bowl, combine the ricotta, 1/2 cup of the mozzarella (save the other half for later), grated Parmesan, and the egg. Mix everything together until well blended.
03 -
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds - be careful not to burn it. Add the chopped spinach and cook until it wilts down, about 2-3 minutes.
04 -
Add the cooked spinach and garlic to the cheese mixture. Season with Italian seasoning, salt, and pepper. Stir everything until well combined and the spinach is evenly distributed.
05 -
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish to create a bed for the shells.
06 -
Take each pasta shell and fill it with about 2 tablespoons of the ricotta-spinach mixture. Arrange them in a single layer in the baking dish with the open sides facing up.
07 -
Spoon the remaining cup of marinara sauce over the tops of the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over everything.
08 -
Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is bubbly and just starting to brown.
09 -
Let the dish rest for a few minutes before serving. If desired, garnish with fresh basil leaves for a pop of color and flavor.
# Notes:
01 -
Full-fat ricotta creates the creamiest filling, but you can use part-skim for a lighter version.
02 -
Try not to overstuff the shells, as the filling may overflow during baking.
03 -
This is a great make-ahead meal - you can assemble the shells, refrigerate for up to 24 hours, then bake when ready to serve.