Description
Tender pasta shells filled with creamy ricotta cheese, fresh spinach, and fragrant basil, all baked in a zesty marinara sauce and topped with bubbling mozzarella and parmesan. This comforting dish is perfect for family dinners, meal prep, or impressing guests with minimal effort.
Ingredients
Scale
- 20–24 jumbo pasta shells
- 1½ cups ricotta cheese
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, plus extra for topping
- 1 egg
- 2 cups fresh spinach, chopped
- 2–3 garlic cloves, minced
- 2 tablespoons fresh basil, chopped (or 1 tsp dried)
- Salt and black pepper, to taste
- 1½ to 2 cups marinara sauce
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente. Drain and rinse with cold water.
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, spinach, garlic, basil, egg, salt, and pepper.
- Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish.
- Fill each pasta shell with ricotta mixture and place in the dish.
- Spoon remaining sauce over the shells and sprinkle with remaining mozzarella and extra Parmesan.
- Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes, garnish with fresh basil, and serve.