Description
Dive into pasta night perfection with these cheesy, spinach-packed shells that look fancy but come together in a snap. Italian comfort food doesn’t get better than this!
Ingredients
Scale
- 24 jumbo pasta shells (about 8 oz)
- 2 cups (16 oz) whole milk ricotta cheese
- 10 oz frozen spinach, thawed and thoroughly drained
- 2 cups (8 oz) shredded mozzarella cheese, divided
- 1/2 cup (2 oz) grated Parmesan cheese, plus more for serving
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 tsp dried basil (or 2 tbsp fresh, chopped)
- 1 tsp dried oregano
- 1/4 tsp grated nutmeg
- Salt and black pepper to taste
- 3 cups (24 oz) marinara sauce
- 2 tbsp olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to boil and cook pasta shells for 9 minutes (2 minutes less than package directions). Drain, rinse with cold water, and drizzle with olive oil to prevent sticking.
- In a large bowl, combine ricotta, thoroughly drained spinach, 1 cup mozzarella, Parmesan, eggs, garlic, basil, oregano, nutmeg, salt, and pepper. Mix until well incorporated.
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Fill each shell with approximately 1½-2 tablespoons of the ricotta-spinach mixture and arrange in the baking dish, open side up.
- Pour remaining marinara sauce over the shells and sprinkle with the reserved cup of mozzarella cheese. Cover with aluminum foil.
- Bake covered for 25 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly and starting to brown. Let rest 5-10 minutes before serving.
- Garnish with additional Parmesan cheese and fresh basil leaves if desired. Serve warm.