Stuffed Jumbo Shells

Directions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Cook pasta shells according to package directions until al dente. Drain and set aside on a lightly oiled tray to prevent sticking.
3. In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add spinach and cook until wilted, about 2–3 minutes. Remove from heat.
4. In a large bowl, combine ricotta, ½ cup Parmesan, 1 cup mozzarella, egg, sautéed spinach, salt, pepper, and nutmeg. Mix until smooth.
5. Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
6. Stuff each cooked pasta shell with the ricotta-spinach mixture and place in the baking dish.
7. Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella and Parmesan.
8. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
9. Remove from oven and let stand 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Recipe Details

Prep time: 25 minutes
Cook time: 35–40 minutes
Total time: 1 hour 5 minutes
Servings: 6
Difficulty: Medium

Variations & Substitutions

• Vegan: use plant-based ricotta, mozzarella, and an egg substitute.
• Add protein: mix cooked Italian sausage, ground turkey, or chicken into the filling.
• Veggie twist: swap spinach for kale, roasted zucchini, or mushrooms.
• Spice it up: add red pepper flakes or smoked paprika for heat.

Serving Suggestions