Stuffed Shells
Ingredients:
20-25 jumbo pasta shells
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese, plus extra for topping
1/2 cup grated Parmesan cheese
1 egg
2 cups fresh spinach, chopped (optional)
1/4 cup chopped fresh basil or parsley, divided
2 cups marinara sauce
Salt and pepper to taste
Optional: 1 tsp Italian seasoning or 1/2 tsp garlic powder
Instructions:
1. Cook the Shells:
Preheat the oven to 375°F (190°C).
Cook the pasta shells according to package instructions until they are just tender (al dente). Drain and rinse them with cold water to stop cooking.
2. Prepare the Filling:
In a large bowl, mix together ricotta, 1 cup mozzarella, Parmesan cheese, egg, chopped spinach (if using), half of the basil or parsley, and seasoning (Italian seasoning or garlic powder if desired). Season with salt and pepper.
3. Stuff the Shells:
Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
Using a spoon, fill each pasta shell with about 1-2 tablespoons of the ricotta mixture, then arrange them in the baking dish with the open side up.
4. Assemble the Dish:
Spoon the remaining marinara sauce over the stuffed shells.
Sprinkle extra mozzarella cheese on top for a cheesy finish.
5. Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
6. Garnish and Serve:
Sprinkle the remaining fresh basil or parsley over the shells before serving.
Enjoy warm!
