Description
Creamy ricotta and spinach fill plump jumbo shells in this comforting Italian-inspired pasta dish. Baked with marinara and melted cheese, these shells promise a delightful meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 box jumbo pasta shells
- 15 ounces (425 grams) ricotta cheese
- 8 ounces (226 grams) shredded mozzarella cheese
- 12 cup (50 grams) freshly grated Parmesan cheese
Sauce and Seasonings:
- 24 to 28 ounces (680 to 794 grams) jar of spaghetti sauce (or homemade)
- 1 teaspoon dried oregano
- 3 cloves garlic, pressed
- Salt and freshly cracked black pepper, to taste
Herbs and Binding:
- 1 large egg
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
Instructions
- Prepare jumbo shells by boiling them just short of al dente. Immediately drain and rinse with cold water to halt cooking and prevent adhesion.
- Create a creamy filling by blending ricotta, Parmesan, egg, herbs, garlic, salt, and pepper in a mixing bowl until thoroughly incorporated.
- Spread a thin marinara sauce layer across the bottom of a 9×13-inch baking dish to prevent sticking.
- Carefully fill each shell with the ricotta mixture, ensuring even distribution without overfilling.
- Arrange the stuffed shells snugly in the prepared baking dish, nestling them into the initial sauce layer.
- Generously coat the shells with remaining spaghetti sauce, completely covering each piece.
- Distribute shredded mozzarella evenly across the top of the shells for complete coverage.
- Cover the dish with aluminum foil and bake at 350°F for 25 minutes, creating a sealed cooking environment.
- Remove foil and continue baking for an additional 5 minutes until cheese melts and sauce bubbles vigorously.
- Rest the dish for 3-5 minutes after removing from the oven to allow flavors to settle and make serving easier.
Notes
- Choose jumbo shells that are uniform in size to ensure even cooking and consistent filling.
- Slightly undercook shells to prevent them from becoming mushy during baking, maintaining a perfect al dente texture.
- Drain shells thoroughly and separate them immediately to stop cooking and prevent sticking.
- Pat shells dry with paper towels to remove excess moisture, helping the filling adhere better.
- Try herb combinations like fresh thyme or rosemary for a unique flavor profile.
- For a lighter version, substitute part-skim ricotta and reduce mozzarella quantity.
- Create a vegetarian option by adding sautéed spinach or roasted vegetables to the cheese mixture.
- Make ahead and freeze unbaked shells for convenient meal prep, storing in an airtight container for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 404 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 65 mg