Description
Delightful jumbo pasta shells stuffed with a rich filling of sun-dried tomatoes and creamy ricotta, baked in marinara sauce for a comforting weeknight dinner.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cups marinara sauce
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions. Make sure to drain them and set aside.
- In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, chopped spinach, shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, and a pinch of salt and pepper.
- Carefully stuff each cooked shell with the cheese mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish and pour the remaining marinara sauce over them.
- Sprinkle additional mozzarella on top for an extra cheesy finish.
- Cover the dish with foil, and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
Feel free to substitute spinach with any leafy green like kale or Swiss chard. For a twist, try goat cheese or add some red pepper flakes for heat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian