Ingredients
Scale
- 18–20 jumbo pasta shells (boil extra in case some break)
- 1–2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups spinach (optional)
- 15 oz. ricotta cheese
- ½ cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded (divided)
- 2 tablespoons cream cheese
- 1 egg
- 24 oz. marinara sauce
- Fresh parsley, for garnish
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil and cook the shells for one minute less than the package instructions for al dente. Drain them carefully and rinse under cool water to stop the cooking process. Set them aside on a baking sheet to prevent sticking.
- Prepare the filling: In a pan over medium heat, warm the olive oil and sauté the garlic until fragrant, about one minute. If using spinach, add it to the pan and cook until wilted. Let the mixture cool.
- Mix the cheeses: In a large bowl, combine ricotta cheese, Parmesan cheese, half of the mozzarella, cream cheese, egg, salt, pepper, basil, parsley, and oregano. Stir until well blended, then fold in the cooled spinach and garlic mixture.
- Assemble the dish: Preheat the oven to 375°F. Spread half of the marinara sauce evenly on the bottom of a 9×13-inch baking dish. Fill each pasta shell with a spoonful of the cheese mixture and arrange them in the dish. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake the stuffed shells: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and slightly golden. Let it rest for a few minutes before serving. Garnish with fresh parsley and enjoy.
Notes
- Boil a few extra pasta shells in case some tear while cooking.
- For a meatier dish, use a meat-based marinara sauce or mix cooked ground beef or sausage into the cheese filling.
- If substituting frozen spinach, thaw it first and squeeze out any excess moisture before adding it to the filling.
- For the best flavor, use freshly shredded cheese instead of pre-packaged shredded cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 496 kcal
- Sugar: 7g
- Sodium: 1376mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 119mg