Ultimate Stuffed Shells to Ring in the Holidays
These ultimate stuffed shells are packed with creamy ricotta, melty mozzarella, fresh spinach, and savory marinara for the perfect comforting holiday meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 20 Jumbo pasta shells
- 2 cups Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 Large egg
- 2 cups Fresh spinach chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Instructions
- Preheat oven to 375°F for baking the shells later.
- Boil jumbo pasta shells according to package instructions until tender but still firm. Drain and set aside to cool.
- Heat olive oil in a skillet over medium heat. Sauté spinach until wilted and bright green, then let cool slightly.
- In a large bowl, combine ricotta, half the mozzarella, ¼ cup Parmesan, egg, cooked spinach, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
- Spread 1 cup of marinara sauce over the bottom of a baking dish.
- Stuff each shell with the ricotta-spinach filling and place in the baking dish.
- Pour remaining marinara sauce over the stuffed shells and sprinkle with leftover mozzarella and Parmesan.
- Cover dish with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving so it sets.
Notes
Refrigerate leftovers in an airtight container for up to 4 days or freeze before baking for up to 3 months. Thaw overnight and bake with slightly extended time.