Description
Pasta lovers rejoice with this classic stuffed shells recipe, brimming with rich ricotta and hearty marinara sauce. Comfort and flavor collide in this Italian-inspired dish that promises to delight diners seeking a satisfying meal.
Ingredients
Scale
Cheese Ingredients:
- 1 container (15 oz / 425 g) ricotta cheese
- 1 ½ cups (150 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
Main Filling Ingredients:
- 1 large egg
- 1 cup (100 g) cooked and chopped spinach
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta and Sauce Ingredients:
- 12 ounces (340 g) jumbo pasta shells
- 3 cups (720 ml) marinara sauce
- 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
Instructions
- Carefully submerge the jumbo pasta shells into a generously salted, bubbling water bath. Allow them to simmer until they reach a tender yet firm texture, precisely following package guidance. Gently drain and cascade cold water over the shells to halt further cooking, then arrange on a clean surface.
- In a spacious mixing vessel, harmonize ricotta, mozzarella, Parmesan, whisked egg, finely chopped spinach, aromatic garlic powder, robust Italian seasoning, and a delicate balance of salt and pepper. Whisk with vigor until the mixture transforms into a silky, uniform consistency.
- Activate the oven’s warmth, calibrating the temperature to a precise 375F (190C). Tenderly coat a 9×13-inch baking vessel with a thin layer of culinary lubricant to prevent adherence.
- Unveil a canvas of marinara sauce across the baking dish’s base, creating a vibrant foundation. Employ a spoon or piping implement to delicately fill each shell with the creamy ricotta amalgamation. Nestle the stuffed shells into the sauce, positioning them with their openings facing upward.
- Cascade the remaining marinara sauce over the shells, ensuring complete and elegant coverage. Generously shower the surface with a snowfall of additional mozzarella, promising a molten, golden finish.
- Drape the dish with aluminum armor, then slide into the preheated oven. After 25 minutes of enclosed baking, remove the protective foil and continue cooking until the cheese erupts into a bubbling, golden landscape.
- Extract the dish from the oven’s embrace, allowing a brief moment of rest. For a final flourish, scatter freshly chopped basil or parsley across the surface. Present alongside crusty garlic bread or a crisp, verdant salad for a complete culinary experience.
Notes
- Ensure shells are slightly undercooked when boiling to prevent becoming mushy during baking, maintaining a perfect al dente texture.
- For a lighter version, substitute part-skim ricotta and reduce mozzarella quantity to lower overall calorie content.
- Create a gluten-free alternative by using gluten-free jumbo pasta shells and checking marinara sauce ingredients for potential gluten contamination.
- Enhance vegetable content by adding finely chopped zucchini or roasted bell peppers to the ricotta mixture for extra nutrition and flavor complexity.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg