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Stuffed Jumbo Shells

Stuffed Jumbo Shells
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Indulge in the comforting flavors of Stuffed Jumbo Shells, a classic Italian-American dish featuring pasta shells filled with a rich ricotta and spinach mixture, baked to perfection in a savory marinara sauce. This hearty meal is perfect for family dinners and gatherings.

Ingredients

Units Scale
  • 20 jumbo pasta shells
  • 1 tablespoon extra-virgin olive oil
  • 5 ounces fresh spinach
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups marinara sauce
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Prepare the Pasta:

    • Preheat the oven to 375°F (190°C).
    • Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, according to package instructions. Stir occasionally to prevent sticking.
    • Drain the shells and rinse under cold water to stop the cooking process. Set aside.

  2. Prepare the Filling:

    • Heat the olive oil in a large skillet over medium heat.
    • Add the fresh spinach and sauté until wilted, about 2-3 minutes.
    • Remove from heat, let it cool slightly, then chop the spinach finely.
    • In a large bowl, combine the chopped spinach, ricotta cheese, egg, 1/2 cup of mozzarella cheese, Parmesan cheese, minced garlic, dried oregano, salt, and black pepper. Mix until well combined.

  3. Assemble the Dish:

    • Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch (23×33 cm) baking dish.
    • Fill each cooked pasta shell with approximately 2 tablespoons of the ricotta-spinach mixture.
    • Arrange the stuffed shells in the baking dish in a single layer.
    • Pour the remaining 1 cup of marinara sauce over the stuffed shells.
    • Sprinkle the top with the remaining 1/2 cup of shredded mozzarella cheese.

  4. Bake:

    • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
    • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

  5. Serve:

    • Remove from the oven and let it rest for 5 minutes.
    • Garnish with chopped fresh basil or parsley before serving.

Notes

  • Make-Ahead: You can assemble the stuffed shells up to one day in advance. Cover and refrigerate until ready to bake. Add an extra 5-10 minutes to the baking time if baking directly from the refrigerator.
  • Freezing Instructions: To freeze, assemble the dish but do not bake. Cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
  • Variations: For added protein, mix cooked ground beef or Italian sausage into the filling. Alternatively, incorporate other vegetables like sautéed mushrooms or zucchini for a different flavor profile.

Nutrition

Find it online: https://www.cookflash.com/stuffed-jumbo-shells/