Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Stuffed Shells

By Leave a Comment

Print Recipe

Stuffed Shells

Jumbo pasta shells stuffed with spinach, ricotta, mozzarella, and parmesan cheese, bathed in a delicious marinara sauce then baked to perfection, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

PASTA SHELLS:

  • 1 (12 oz.) pkg. jumbo shells

RICOTTA and SPINACH FILLING:

  • 1 lg. egg lightly beaten
  • 1 (16 oz.) cont. whole milk ricotta cheese
  • 1 1/4 c. shredded low-moisture mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 1 (16 oz.) pkg. frozen chopped spinach thawed and squeezed dry
  • 1 tsp. fresh thyme leaves
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. crushed red pepper flakes
  • 1 clove garlic grated

MARINARA SAUCE:

  • 2 T. extra virgin olive oil
  • 5-6 cloves garlic grated
  • 1/4 tsp. freshly grated nutmeg
  • 1 pinch red pepper flakes optional
  • 1 (32 oz.) jar homemade tomato basil sauce (I use Raos)
  • 1 tsp. granulated sugar

TOPPINGS:

  • 1/2 c. shredded low-moisture mozzarella cheese
  • 2 T. grated Parmesan cheese

GARNISHES:

  • 2 T. grated Parmesan cheese
  • 1 T. fresh chopped flat-leaf parsley

Instructions

  • PASTA SHELLS: Cook the pasta shells al dente according to the package directions, about 7-9 minutes. Drain immediately and shake dry.
  • RICOTTA and SPINACH FILLING: In a large bowl, stir together lightly beaten egg, ricotta, mozzarella, Parmesan, spinach, thyme leaves, salt, black pepper, nutmeg, red pepper flakes and garlic until combined. Cover and refrigerate until ready to use.
  • Preheat the oven to 375 degrees.
  • MARINARA SAUCE: Heat olive oil in a large (12-inch) oven-proof skillet over medium heat. Add garlic and cook until lightly golden stirring occasionally about 2-3 minutes. Add nutmeg, and red pepper flakes if using stir until fragrant, about 30 seconds. Add marinara and sugar, stir until combined. Remove 2 cups of marinara to a bowl and set aside. Spread the remaining sauce evenly across the skillet and remove from the heat.
  • Fill the pasta shells with 1 tablespoon filling and arrange in the skillet. Spoon the remaining sauce over the top.
  • Sprinkle the top with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
  • Loosely cover with foil and bake until the cheese is melty about 25-30 minutes. Remove the foil, then bake until the cheese begins to turn golden, about 8-10 minutes.
  • Remove from the oven and garnish with the remaining 2 tablespoons of Parmesan cheese and freshly chopped parsley. Serve and enjoy!

Speak Your Mind

Recipe Rating