Stuffed Shells with Ricotta & Spinach (Print Version)
# Ingredients:
→ For the Shells
01 -
12 ounces of large pasta shells
02 -
1 cup of creamy ricotta cheese
03 -
1 cup of shredded mozzarella
04 -
1/2 cup of grated Parmesan cheese
05 -
1 big egg
06 -
2 cups of chopped fresh spinach
07 -
1 jar (24 ounces) of marinara sauce
08 -
A pinch of salt and freshly cracked black pepper to season
09 -
A handful of fresh basil leaves for decoration
# Instructions:
01 -
Set your oven to 375°F (190°C) and let it heat up. Boil water and cook the pasta shells as the package tells you to. Drain them and let them cool so you can safely handle them.
02 -
In a mixing bowl, combine ricotta, mozzarella, Parmesan, the egg, and spinach. Sprinkle with salt and pepper and mix well until it’s seasoned just right.
03 -
Spread half the marinara sauce on the bottom of a baking pan. Stuff each shell with the cheese mixture and arrange them in the pan. Spoon the rest of the sauce over the stuffed shells.
04 -
Cover the dish tightly with foil and bake it for 30 minutes. Remove the foil and bake for an extra 10 minutes until the edges are bubbling and the cheese is fully melted. Sprinkle fresh basil leaves on top before digging in.
# Notes:
01 -
If you’re prepping ahead: put the filled shells in the fridge for up to a day, covered tightly, then bake them whenever you’re ready to serve.