Ricotta Stuffed Shells
Ricotta Stuffed Shells Recipe with creamy cheese filling, marinara sauce, and baked pasta shells.
Ingredients
- 20 –24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 cups marinara sauce
- 1 egg
- ½ tsp salt
- ½ tsp black pepper
- 2 cups chopped spinach
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 2 tbsp chopped fresh basil
Instructions
- Preheat oven to 375°F.
- Cook pasta shells until al dente, then drain and cool.
- In a bowl, mix ricotta, egg, half of mozzarella, Parmesan, salt, and pepper.
- Add spinach, garlic, and Italian seasoning and mix well.
- Spread marinara sauce on the bottom of a baking dish.
- Fill each shell with the ricotta mixture and place in the dish.
- Pour remaining marinara sauce over shells.
- Top with remaining mozzarella cheese.
- Bake for 25–30 minutes until cheese is melted and bubbly.
- Let rest before serving and garnish with basil.
Notes
Cook shells slightly firm for easier filling.
Use a spoon or piping bag to fill neatly.
Let rest before serving for best texture.
Use a spoon or piping bag to fill neatly.
Let rest before serving for best texture.