Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add chopped spinach to the skillet, cooking until wilted, about 3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, beaten egg, salt, and pepper. Mix well.
- Stir in the cooled spinach and garlic mixture into the ricotta filling.
- Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
- Stuff each shell with the spinach and ricotta mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving.
Notes
Notes / Tips
- For a gluten-free version, use gluten-free pasta shells.
- You can substitute kale for spinach if preferred.
- Add a pinch of nutmeg to the ricotta mixture for extra flavor.
- For a heartier meal, include cooked chicken or ground turkey in the filling.