Description
There’s an undeniable charm to a dish as wholesome and comforting as Spinach and Cheese Stuffed Shells. Each shell, a tender envelope of pasta, cradles a rich blend of creamy ricotta, savory spinach, and melty cheeses, all smothered in a vibrant marinara sauce. This dish is a testament to the joy of simple ingredients coming together to create a symphony of flavors and textures that speak directly to the soul.
Ingredients
18–20 jumbo pasta shells (boil extra in case some break)
1–2 tablespoons olive oil
3 cloves garlic, minced
4 cups spinach
15 oz. Ricotta cheese
½ cup Parmesan cheese, grated
3 cups mozzarella cheese, shredded and divided
2 Tablespoons cream cheese
1 egg
24 ounces marinara sauce
Fresh parsley, to garnish
Seasonings:
½ tsp Salt
¼ tsp pepper
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
Instructions
Preheat oven to 375 degrees.
Boil shells in salted water for 1 minute less than al dente, (around 13 minutes, refer to package). Drain and rinse with cold water. Set aside.
In a skillet, heat olive oil over medium heat. Add garlic; cook for 1 minute. Add spinach; cook until wilted, about 3 minutes. Let cool.
In a large bowl, combine ricotta, seasonings, half of the mozzarella, most of the Parmesan (reserving some for topping), cream cheese, and egg. Fold in cooled spinach and garlic.
Spread half the marinara sauce in a 9 x 13-inch casserole dish. Fill each shell with cheese mixture; place in dish. Top with remaining sauce, mozzarella, and Parmesan.
Cover and bake for 20 minutes. Uncover; bake 10 more minutes. Garnish with parsley.
- Prep Time: 30 minutes
- Cook Time: 30 minutes