Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 teaspoon dried Italian seasoning
- 1 jar (24 ounces) marinara sauce
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
If you’re feeling adventurous, swap in kale for spinach or add a pinch of red pepper flakes for a bit of heat. In my family, we love experimenting with what we have on hand, and this recipe is wonderfully adaptable to those whims.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, garlic, egg, Italian seasoning, salt, and pepper. Mix until well blended.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Fill each shell with a generous spoonful of the cheese and spinach mixture, then arrange them in the baking dish.
- Pour the remaining marinara sauce over the shells. Sprinkle extra mozzarella on top if desired.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with fresh basil leaves for a touch of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International