Ingredients
Method
Step 1: Cook the Pasta Shells
- Boil a large pot of salted water. Add jumbo shells and cook until just al dente (around 8 minutes). Drain and rinse with cold water to stop cooking. Set aside.
Step 2: Make the Filling
- In a large bowl, mix ricotta, half the mozzarella, Parmesan, egg, garlic powder, onion powder, and basil. Stir until creamy. Fold in the spinach and season with salt and pepper.
Step 3: Stuff the Shells
- Spoon about 2 tablespoons of filling into each cooked shell. Don’t pack too tightly — just enough to fill nicely.
Step 4: Assemble the Dish
- Spread half the marinara sauce on the bottom of a baking dish. Place stuffed shells on top in a single layer. Pour the remaining sauce over the shells and sprinkle with the rest of the mozzarella.
Step 5: Bake
- Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until the cheese melts and the edges bubble.
Step 6: Serve and Enjoy
- Let cool for a few minutes. Sprinkle with basil or chili flakes if you like a bit of heat. Serve warm with a salad or garlic bread.
Notes
- If using frozen spinach, make sure it’s completely thawed and squeezed dry — too much water makes the filling runny.
- You can assemble the dish a day before and refrigerate until ready to bake.
- This recipe freezes beautifully — wrap tightly before freezing and bake straight from frozen with 10 extra minutes of cooking time.
- Leftovers keep for up to 3 days in the fridge.