Stuffed Shells
Ingredients:
For the Filling:
1 lb (450 g) ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
1/4 cup fresh basil or parsley, chopped (or 2 tbsp dried basil or parsley)
1/2 tsp garlic powder
Salt and pepper, to taste
For the Sauce:
2 cups marinara sauce (store-bought or homemade)
1/2 cup shredded mozzarella cheese (for topping)
For the Shells:
20-24 jumbo pasta shells
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Cook the Shells:
Boil Water: Bring a large pot of salted water to a boil.
Cook Shells: Add the jumbo pasta shells and cook according to package instructions until al dente. They should be slightly undercooked, as they will continue cooking in the oven.
Drain and Cool: Drain the shells and rinse them under cold water to stop the cooking process. Set aside on a baking sheet or plate to cool and prevent sticking.
Prepare the Filling:
Mix Ingredients: In a large bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped spinach, chopped basil or parsley, garlic powder, salt, and pepper. Mix until well combined.
Assemble the Dish:
Spread Sauce: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish or similar size.
Stuff Shells: Using a spoon or a piping bag, fill each pasta shell with the cheese mixture and place them in the baking dish, open side up.
Add Sauce: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the top with additional shredded mozzarella cheese.
Bake:
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