Stuffed Shells Recipe: Cheesy and Comforting
Cheesy Stuffed Shells with ricotta and marinara.
Ingredients
- Stuffed Shells:
- 20-24 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup mozzarella divided
- ½ cup Parmesan
- 1 egg beaten
- 2 cups spinach thawed and squeezed dry
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp nutmeg optional
- Sauce and Baking:
- 3 cups marinara sauce
- ½ cup mozzarella
- 1 tbsp olive oil
- Optional: Basil parsley
- Suggested Pairings: Garlic bread red wine
Instructions
- Cook shells al dente, drain, and rinse with cold water.
- Mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, and spices.
- Grease a 9x13-inch dish, spread 1 cup of marinara, stuff shells, and place in the dish.
- Pour remaining marinara, top with 1/2 cup mozzarella; bake covered for 25 minutes, uncovered for 10-15 minutes.
- Rest for 5 minutes, garnish with basil; serve with bread and wine.
Notes
- Squeeze spinach dry to avoid watery filling.
- Store in the fridge for 3 days or freeze for 2 months.
- Try a meat variation.
- Pair with salad.