Baked Spinach and Cheese Stuffed Shells
6 servings20 min prep40 min cookMedium
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The Tale of Baked Spinach and Cheese Stuffed Shells
Story updated
Stuffed pasta shells are an Italian-American creation, adapting Italian stuffed pasta traditions like manicotti and cannelloni using conchiglioni, large shell pasta that became widely available in the U.S. in the mid-20th century. Spinach-and-cheese fillings are a popular vegetarian variation.
Ingredients
Scale:· 6 servings
- 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
- 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.
- 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.
- 3Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
- 4Stuff each shell with a generous spoonful of the ricotta mixture and arrange in the baking dish in a single layer.
- 5Spoon the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and Parmesan.
- 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.
- 7Let rest for 5 minutes, then garnish with basil before serving.
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