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Italian Stuffed Shells

Creamy, cheesy pasta shells filled with ricotta, mozzarella, and spinach, smothered in marinara sauce and baked to perfection.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh spinach, chopped
  • 1 large egg, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
For Assembly
  • 12-15 large pasta shells
  • 2 cups marinara sauce
  • Olive oil optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot of salted boiling water, cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine the ricotta, half of the mozzarella, Parmesan, spinach, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth.
Assembly
  1. Using a spoon, carefully fill each shell with the ricotta mixture.
  2. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange the filled shells on top and cover them with the remaining marinara sauce.
  3. Sprinkle the remaining mozzarella cheese over the top of the shells.
Baking
  1. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Allow the dish to cool for a few minutes before serving. Garnish with fresh herbs if desired.

Notes

To store leftovers, keep them in an airtight container in the refrigerator for up to three days. For long-term storage, freeze before baking for up to three months.