Baked Spinach and Cheese Stuffed Shells

Ingredients

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 egg
• 1/2 cup grated Parmesan, divided
• 2 cups shredded mozzarella, divided
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 3 cups marinara sauce
• Fresh basil, chopped, for garnish

Instructions

1. 1Preheat the oven to 375 F and cook the pasta shells in salted boiling water for 1 to 2 minutes less than the package directs, so they stay slightly firm; drain and let cool.
2. 2In a large bowl, mix the ricotta, spinach, egg, a quarter cup of the Parmesan, half of the mozzarella, garlic, and oregano; season with salt and pepper.
3. 3Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
4. 4Stuff each shell with a generous spoonful of the ricotta mixture and arrange in the baking dish in a single layer.
5. 5Spoon the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and Parmesan.
6. 6Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes, until bubbling and the cheese is melted and golden.
7. 7Let rest for 5 minutes, then garnish with basil before serving.

Comments

Loading comments…