A comforting, cheesy pasta dish made with jumbo pasta shells filled with creamy ricotta and spinach, baked in a rich tomato sauce.
Ingredients (4 servings)
For the filling:
- 400 g (14 oz) ricotta cheese
- 1 cup cooked spinach, drained and chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
For the dish:
- 20–25 jumbo pasta shells
- 2 cups marinara or tomato sauce
- 1 cup shredded mozzarella cheese (for topping)
- Fresh basil for serving
Instructions
1. Cook the pasta shells
Boil the shells in salted water until al dente.
Drain and rinse with cold water to prevent sticking.
Set aside.
2. Make the filling
In a large bowl, combine the ricotta, spinach, mozzarella, Parmesan, egg, salt, pepper, garlic powder, and Italian herbs.
Mix until smooth and creamy.
3. Prepare the baking dish
Spread a thin layer of marinara sauce on the bottom of a baking dish.
4. Stuff the shells
Fill each pasta shell with a generous amount of the ricotta mixture.
Place the filled shells in the baking dish on top of the sauce.
5. Add more sauce and cheese
Pour the remaining marinara sauce over the shells.
Top with shredded mozzarella.
6. Bake
Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until the cheese on top is melted and bubbly.
7. Serve
Serve warm with fresh basil or extra Parmesan cheese.
Tips
- You can add sautéed mushrooms or cooked chicken to the filling.
- Make it spicy with a pinch of chili flakes.
- Prepare ahead: assemble the dish and refrigerate, then bake before serving.