Description
These creamy, cheesy Spinach Stuffed Shells will be your new go-to comfort food. Each bite is a perfect blend of tender pasta, savory spinach, and gooey cheese that will have everyone asking for seconds.
Ingredients
Scale
- 24 jumbo pasta shells (about 8 oz/225g)
- 2 tbsp olive oil
- 1 medium onion, finely diced (about 1 cup/150g)
- 3 cloves garlic, minced (about 1 tbsp/9g)
- 10 oz (280g) fresh spinach, roughly chopped
- 15 oz (425g) ricotta cheese
- 2 cups (226g) shredded mozzarella cheese, divided
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 24 oz (680g) marinara sauce
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook jumbo shells in salted water until al dente (about 9 minutes). Drain, rinse with cool water, and toss with a drizzle of olive oil to prevent sticking.
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent (3-4 minutes), then add garlic and cook for 30 seconds. Add spinach in batches until wilted. Transfer to a sieve and press to remove excess moisture.
- In a large bowl, mix ricotta, 1½ cups mozzarella, Parmesan, egg, cooled spinach mixture, dried herbs, salt, and pepper until well combined.
- Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish. Fill each shell with about 2 tablespoons of filling and arrange in the baking dish, open side up.
- Pour remaining sauce over and around shells, leaving some filling visible. Sprinkle with reserved ½ cup mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and beginning to brown.
- Let stand for 5-10 minutes before serving. Garnish with fresh basil and additional Parmesan if desired.