Stuffed Shells with Cheese (Print Version)
# Ingredients:
→ Pasta
01 -
18-20 jumbo pasta shells, boil extra in case some break
→ Cooking Essentials
02 -
1-2 tablespoons olive oil
03 -
3 cloves garlic, minced
→ Vegetables
04 -
4 cups spinach
→ Cheeses
05 -
15 oz ricotta
06 -
½ cup Parmesan cheese, grated
07 -
3 cups mozzarella cheese, shredded and divided
08 -
2 tablespoons cream cheese
→ Other
09 -
1 egg
10 -
24 ounces marinara sauce
11 -
Fresh parsley for garnish
→ Seasonings
12 -
½ teaspoon salt
13 -
¼ teaspoon pepper
14 -
½ teaspoon dried basil
15 -
½ teaspoon dried parsley
16 -
½ teaspoon dried oregano
# Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
Boil shells in salted water for 1 minute less than al dente (around 13 minutes, refer to package instructions). Drain, rinse under cold water, and set aside.
03 -
Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Add spinach and cook for about 3 minutes until wilted. Let cool.
04 -
In a bowl, combine ricotta, salt, pepper, basil, parsley, oregano, half of the mozzarella, and most of the Parmesan (reserve some for topping). Add cream cheese and egg, then fold in cooled spinach and garlic.
05 -
Spread half of the marinara sauce on the bottom of a 9 x 13-inch casserole dish. Fill each pasta shell with cheese mixture and arrange in the dish.
06 -
Pour remaining marinara sauce over the shells, then sprinkle remaining mozzarella and Parmesan on top. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.
07 -
Garnish with fresh parsley and serve with garlic bread if desired.
# Notes:
01 -
Boil extra shells in case some break during the preparation process.
02 -
Spinach is optional and can be substituted with frozen spinach (thawed and patted dry).
03 -
Shred cheese from a block for better melting and flavor.
04 -
This recipe is freezer-friendly. Assemble and freeze for up to 3 months.