Stuffed shells / ricotta pasta bake

Italian · Pasta · 1 hr · Serves 6

Jumbo pasta shells cradling creamy ricotta, spinach, and mozzarella, then baked until bubbly and golden—this is the kind of comforting dish that feeds a hungry family and tastes even better as leftovers. It comes together in less than an hour and feels fancier than it actually is, which makes it perfect for weeknight dinners or feeding a crowd.

Ingredients

• 1 lbjumbo pasta shells
• 15 ozricotta cheese
• 10 ozfresh spinach
• 2 cupsmozzarella cheese shredded
• 1 cupparmesan cheese grated
• 2eggs
• 28 ozmarinara sauce
• 3garlic cloves minced
• 2 tbspolive oil
• 1 tspsalt
• ½ tspblack pepper
• 2 tbspfresh basil chopped

Method

1. 1

   Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the shells until just al dente, about 2 minutes under the package time. Drain and set aside.

   12 min

2. 2

   Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add spinach and cook until wilted, about 3 minutes. Let cool slightly.

   3 min

3. 3

   In a large bowl, combine ricotta, 1½ cups mozzarella, ¾ cup parmesan, eggs, salt, pepper, cooled spinach, and basil. Mix until well blended.

4. 4

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Fill each cooked shell with about 2 tablespoons of the ricotta mixture and arrange seam-side up in the dish.

5. 5

   Pour remaining marinara sauce over the shells, then sprinkle the remaining ½ cup mozzarella and ¼ cup parmesan over the top.

6. 6

   Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden and the edges are bubbling.

   40 min

7. 7

   Let rest for 5 minutes before serving. Garnish with extra fresh basil if you have it.

   5 min