Description
A comforting baked pasta dish filled with creamy ricotta and spinach, finished with rich marinara sauce and melted cheese.
Ingredients
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Jumbo pasta shells – 24 shells
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Olive oil – 1 tablespoon
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Garlic, minced – 3 cloves
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Fresh spinach, chopped – 10 oz (280 g)
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Whole-milk ricotta cheese – 2 cups (480 g)
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Shredded mozzarella cheese – 1 ½ cups (170 g)
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Grated Parmesan cheese – ¾ cup (75 g)
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Large egg – 1
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Dried oregano – 1 teaspoon
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Dried basil – 1 teaspoon
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Marinara sauce – 3 cups (720 ml)
Instructions
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Cook jumbo shells in salted boiling water until al dente. Drain and set aside.
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Heat olive oil in a skillet, add garlic, then sauté spinach until wilted. Cool slightly.
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In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, salt, pepper, oregano, and basil. Fold in spinach.
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Spread 1 ½ cups marinara sauce in a baking dish. Fill shells with ricotta mixture and arrange in dish.
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Top with remaining marinara and mozzarella. Cover and bake at 375°F (190°C) for 25 minutes.
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Uncover and bake 10–15 minutes until bubbly and lightly golden. Rest before serving.
Notes
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Whole-milk ricotta gives the creamiest filling.
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This dish can be assembled a day ahead and baked when ready.
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Let the shells rest before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes