Classic Stuffed Shells Spinach (Printable Version)

Creamy spinach and cheese-filled jumbo shells baked with marinara and melted mozzarella for a hearty Italian-inspired dish.

# Ingredients:

→ Pasta

01 - 225 g jumbo pasta shells

→ Filling

02 - 30 ml olive oil
03 - 3 cloves garlic, minced
04 - 150 g fresh spinach
05 - 450 g ricotta cheese
06 - 100 g grated Parmesan cheese
07 - 150 g shredded mozzarella cheese
08 - 100 g cream cheese
09 - 1 large egg
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - 1 tsp dried basil
13 - 1 tsp dried parsley
14 - 1 tsp dried oregano

→ Sauce

15 - 480 ml marinara sauce

# Steps:

01 - Preheat oven to 190°C. Boil jumbo pasta shells in salted water for approximately 13 minutes, one minute less than package al dente time. Drain, rinse under cold water to prevent sticking, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add spinach and sauté for 3 minutes until wilted. Remove from heat and allow to cool.
03 - In a large bowl, mix ricotta, salt, pepper, dried basil, parsley, and oregano. Add half the mozzarella, most of the Parmesan reserving some for topping, cream cheese, and egg. Stir until well combined then fold in the cooled spinach and garlic mixture.
04 - Spread half of the marinara sauce in the bottom of a 23 x 33 cm casserole dish. Fill each pasta shell with the cheese mixture using a spoon and arrange them in the dish.
05 - Pour remaining marinara sauce over the stuffed shells. Sprinkle with the reserved Parmesan and the remaining mozzarella cheese.
06 - Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and golden. Garnish with fresh parsley before serving.

# Notes:

01 - Rinse cooked pasta shells under cold water to prevent sticking.
02 - Add extra mozzarella to filling or topping for increased cheesiness.
03 - Substitute gluten-free shells for a gluten-free option.
04 - Store leftovers in an airtight container refrigerated up to 3 days. Reheat covered in oven or microwave.
05 - Use fresh herbs and freshly grated Parmesan for superior flavor.

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