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Stuffed Shells

A creamy and delicious dish of pasta shells filled with ricotta cheese, topped with marinara sauce and mozzarella, perfect for a cozy family meal.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling Ingredients
  • 12 large large pasta shells Cook slightly al dente
  • 2 cups ricotta cheese At room temperature
  • 1 cup shredded mozzarella cheese Reserve half for topping
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh spinach
  • 1 unit egg At room temperature
  • Salt and pepper Salt and pepper to taste
Sauce and Garnish
  • 2 cups marinara sauce For topping
  • Fresh basil Fresh basil for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Cook the large pasta shells according to package directions until al dente. Drain and set aside.
  3. In a mixing bowl, combine the ricotta cheese, ½ cup of mozzarella cheese, Parmesan cheese, chopped spinach, egg, salt, and pepper. Mix until well combined.
Assembly
  1. Using a spoon, fill each pasta shell with the cheese mixture. Place the filled shells in a baking dish, open side up.
  2. Pour marinara sauce over the stuffed shells, ensuring each one is covered. Sprinkle the remaining mozzarella cheese on top.
Baking
  1. Cover the baking dish with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serving
  1. Remove from the oven, let it cool for a minute, and garnish with fresh basil before serving.

Notes

For best results, have all ingredients at room temperature. You may substitute ricotta with cottage cheese for a lower-fat option or use vegan cheese for a dairy-free variation. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.