Stuffed Shells Bake
Large pasta shells filled with a savory cheese and herb mixture, then baked in tomato sauce. Assembled in a baking dish and finished with melted cheese and fresh herbs.
Ingredients
Method
Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
Cook pasta shells according to package directions until al dente. Drain in a colander and set aside to cool slightly.
In a mixing bowl, combine ricotta, 1.5 cups mozzarella, parmesan, egg, parsley, garlic, salt, and black pepper. Stir until well combined.
Fold spinach into the cheese mixture until evenly distributed.
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
Spoon about 2 tablespoons of filling into each cooled shell and arrange filled-side up in the baking dish.
Pour remaining marinara sauce over the filled shells, ensuring all are partially covered.
Sprinkle remaining 0.5 cup mozzarella evenly over the top. Drizzle with olive oil.
Cover baking dish with foil and bake for 25 minutes. Remove foil and bake uncovered for 10 more minutes until cheese is melted and bubbly at the edges.
Remove from oven and let rest for 5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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