Stuffed Shells
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 20 jumbo pasta shells, (cooked according to package directions*)
- 1 tablespoon olive oil
- 4 cups packed spinach, (chopped)
- 3 cloves garlic, (minced)
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese, (divided)
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce, (divided)
- 2 tablespoons chopped basil, (for garnish)
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Preparation
Step 1
Preheat oven to 375 degree F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Step 2
Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, according to package instructions. Don’t overcook the shells. Drain, and rinse with run cold water to stop cooking. Set the shells aside.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted. Add the garlic and cook for 1 minute.
Step 4
In a large bowl, combine ricotta cheese, egg, spinach mixture, 1 cup of the mozzarella cheese, Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper.
Step 5
Spread 1 1/2 cups of the marinara sauce on the bottom of the baking dish.
Step 6
Use a spoon to fill the pasta shells with the cheese and spinach mixture. Place in the baking dish.
Step 7
Pour the remaining marinara sauce over the shells and sprinkle with remaining mozzarella cheese.
Step 8
Cover with foil and bake for 30 minutes. Carefully remove the foil and broil for an additional 2 minutes to lightly brown the cheese.
Step 9
Remove from the oven and garnish with fresh basil. Serve warm.
Step 10
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