Vegetarian Stuffed Shells
Deliciously filled pasta shells bursting with a creamy ricotta and spinach mixture, topped with a rich marinara sauce. A comforting and flavorful dish that’s sure to please everyone at the table.
Ingredients
- 12 whole jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup fresh spinach, chopped, can substitute with frozen
- 1 cup mozzarella cheese, shredded
- 1/2 cups Parmesan cheese, grated
- 1 whole egg, for binding
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups marinara sauce
- to taste salt and pepper
- 1 fresh basil leaves, for garnish, optional
Directions
Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large bowl, combine ricotta cheese, chopped spinach, half of the mozzarella, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined.
Preheat your oven to 375°F (190°C).
Fill each cooked pasta shell generously with the ricotta mixture, placing them seam side down in a baking dish.
Pour half of the marinara sauce over the stuffed shells, ensuring each shell is covered. Spread the remaining sauce on top.
Top with the remaining mozzarella cheese evenly over the sauce.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.