Stuffed Shells
Jumbo pasta shells filled with ricotta, spinach, and Parmesan, baked in tomato sauce.
Serves 6
Prep 30 min
Cook 45 min
Ingredients
- 24 jumbo pasta shells
- 1 container (15 oz) ricotta
- 1 package (10 oz) frozen spinach, thawed and squeezed dry
- 1 egg
- 3/4 cup grated Parmesan, divided
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 3 cups marinara sauce
- 1 1/2 cups shredded mozzarella
Steps
Step 1. Heat the oven to 375°F. Boil the shells 2 minutes short of the package time, drain, and cool on a sheet.
Step 2. Mix the ricotta, spinach, egg, half the Parmesan, garlic, nutmeg, and salt.
Step 3. Spread 1 cup of sauce in a 9x13 dish. Fill each shell with a heaping tablespoon of filling and set in the dish.
Step 4. Pour the remaining sauce over the top and sprinkle with the mozzarella and remaining Parmesan.
Step 5. Cover and bake 25 minutes, then uncover and bake 10 to 15 minutes until bubbling.
Where this recipe comes from
Yoribang Italian pasta recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Italian pasta dishes. Salt the pasta water well, until it tastes like mild seawater, and always save a cup of it: the starch is what makes sauces cling. Guanciale, Pecorino Romano, and ricotta salata are sold at Italian delis and many supermarkets.