Name: Spinach and Ricotta Stuffed Shells Recipe: A Comforting Italian Dish
Ingredients: 1 (12 oz) box jumbo pasta shells; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 egg; 2 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained); 2 cloves garlic, minced; 1 tsp dried basil; ½ tsp salt; ½ tsp black pepper; 2 cups marinara sauce; ½ tsp red pepper flakes (optional, for heat); 1 tsp dried oregano; 1 tbsp olive oil

Ingredients

Scale

For the Filling:

1 (12 oz) box jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained)
2 cloves garlic, minced
1 tsp dried basil
½ tsp salt
½ tsp black pepper

For the Sauce:

2 cups marinara sauce
½ tsp red pepper flakes (optional, for heat)
1 tsp dried oregano
1 tbsp olive oil

Instructions

Cook the Shells:
- Bring a large pot of salted water to a boil.
- Cook pasta shells 1-2 minutes less than package directions (they will finish cooking in the oven).
- Drain and set aside to cool.
Prepare the Filling:
- In a large bowl, mix ricotta, mozzarella, Parmesan, egg, spinach, garlic, basil, salt, and black pepper until well combined.
Prepare the Sauce:
- Heat olive oil in a pan over medium heat.
- Add marinara sauce, oregano, and red pepper flakes. Simmer for 5 minutes, then remove from heat.
Stuff the Shells:
- Spread 1 cup of marinara sauce in the bottom of a greased baking dish.
- Fill each shell with about 2 tablespoons of the ricotta mixture and place in the dish.
- Pour the remaining marinara sauce over the shells and sprinkle with extra mozzarella (optional).
Bake:
- Cover with foil and bake at 375°F (190°C) for 25 minutes.
- Uncover and bake for another 10 minutes until bubbly and slightly golden.

Serve:
- Let cool for a few minutes, then garnish with fresh basil or parsley.