Description
Jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, and parmesan cheese, mixed with fresh spinach and baked in a savory marinara sauce.
Ingredients
Scale
- 12–15 Jumbo Pasta Shells
- 15 oz Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- 2 cups Marinara Sauce
- 2 cups Fresh Baby Spinach, chopped
- 1 Large Egg
- 2 cloves Garlic, minced
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat oven to 375F.
- Boil jumbo shells in salted water for 2 minutes less than package directions; drain and rinse with cold water.
- In a large bowl, combine ricotta, parmesan, egg, minced garlic, salt, pepper, and nutmeg.
- Fold in the chopped baby spinach until evenly distributed.
- Spread 1/2 cup of marinara sauce across the bottom of a 9×13 inch baking dish.
- Fill each shell with the cheese mixture using a spoon, leaving a small gap at the top.
- Arrange shells closely together in the baking dish.
- Top with remaining marinara sauce and shredded mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is golden brown.
- Let rest for 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American