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Description
A creamy and cheesy spinach and ricotta stuffed shells casserole baked to perfection.
Ingredients
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and drained
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 24 oz marinara sauce
Instructions
- Preheat oven to 375°F.
- Cook pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.
- Stuff each shell with the ricotta mixture.
- Spread marinara sauce in a baking dish.
- Arrange stuffed shells in the dish.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10 more minutes.
- Let cool slightly before serving.
Notes
- Thaw spinach completely and squeeze out excess water.
- Use fresh garlic for better flavor.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian