Stuffed Shells
- Mandy Bullard
- Oct 21, 2022
- 2 min read
Nothing warms your soul for these colder days like a cheesy pasta dish, second to a thick warm soup 🤤. This recipe with is 4 cheese blend and Italian seasoned blend will absolutely
fill you up and make you sooo happy!
What you need:
18-20 jumbo pasta shells, boil extra in case some break
1-2 tablespoons olive oil
3 cloves garlic, minced
4 cups spinach
15 oz. Ricotta
½ cup Parmesan cheese, grated
3 cups mozzarella cheese, shredded and divided
2 Tablespoons cream cheese
1 egg
24 ounces marinara sauce
Fresh parsley, to garnish
Seasonings
½ tsp Salt
¼ tsp pepper
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
Lets get started:
Preheat oven to 375 degrees.
Boil shells in salted water for 1 minute less than al dente, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. (Optional: Slice the spinach into strips before cooking it if smaller pieces are preferred.) Add the spinach and toss to coat. Cook for about 3 minutes or until the spinach is wilted. Set aside and let cool.
Place the ricotta in a large bowl and add the seasonings. Use a silicone spatula to stir to combine. Add half of the mozzarella cheese and most of the Parmesan, but reserve a little Parmesan to sprinkle over the top before baking. Add the cream cheese and the egg and stir to combine. Fold in the cooled spinach and garlic.
Add half of the marinara sauce to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet) Use a spoon to fill each pasta shell with the cheese mixture and place it in the baking dish.
Add the remaining marinara sauce, then top with remaining mozzarella cheese and Parmesan.
Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Garnish with fresh parsley and serve with Garlic Bread with Cheese!
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