Stuffed with a garlicky spinach-ricotta-Parmesan mixture, dressed with bright marinara sauce, topped with mozzarella cheese, and baked to golden, melty perfection, these shells are worth staying in for.
Cook Time
40 minutes
Total Time
55 minutes
Yield
8 servings
Ingredients
1 teaspoon kosher salt, plus more for boiling
1 package jumbo shell
1 tablespoon olive oil, plus more for greasing
3 cloves garlic, minced
4 cups fresh spinach (160 g), packed
1 container ricotta cheese
10 large eggs
1 cup finely grated parmesan cheese (125 g)
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
3 cups marinara sauce (720 g), divided
1 cup shredded mozzarella cheese (100 g)
fresh basil leaf, for garnish
Nutrition Info
Calories 497
Fat 23g
Carbs 40g
Fiber 2g
Sugar 4g
Protein 30g
How to Make It
1. Step
Preheat the oven to 375°F (190°C).
2. Step
Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
3. Step
Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
4. Step
In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
5. Step
Fill the jumbo shells with the ricotta mixture.
6. Step
Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
7. Step
Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
8. Step
Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
