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Tuscan Stuffed Shells

Creamy ricotta and spinach-filled jumbo pasta shells baked in marinara sauce with melted cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Shells
  • 20 jumbo pasta shells
  • 2 cups ricotta cheese whole milk
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 2 cups spinach chopped
  • 1 egg beaten
  • 2 cloves garlic minced
  • 2.5 cups marinara sauce

Equipment

  • Large pot
  • Mixing bowls
  • Baking dish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta shells until al dente and drain.
  3. Mix cheeses, egg, garlic, spinach, and seasoning.
  4. Fill shells and place in marinara-lined baking dish.
  5. Cover and bake 25 minutes, then uncover and bake until golden.

Notes

Drain ricotta if watery for best texture.