Easy Holiday Stuffed Pasta Shells (Print version)
Creamy ricotta and spinach fill jumbo pasta shells, baked in marinara with mozzarella for an easy holiday centerpiece.
# Ingredients:
For the shells and sauce
01 -
20 jumbo pasta shells
02 -
3 cups marinara sauce
03 -
1 tablespoon olive oil
For the ricotta filling
04 -
2 cups whole-milk ricotta cheese
05 -
1 1/2 cups shredded low-moisture mozzarella cheese, divided
06 -
1/2 cup grated Parmesan cheese
07 -
2 cups fresh spinach, wilted and squeezed dry (or 1 cup frozen, thawed and squeezed)
08 -
1 large egg
09 -
2 cloves garlic, minced
10 -
1 teaspoon Italian seasoning
11 -
1/8 teaspoon ground nutmeg (optional)
12 -
Salt and black pepper
For topping
13 -
1/2 cup shredded mozzarella cheese
14 -
Fresh basil leaves, for garnish
# Instructions:
01 -
Boil the jumbo shells in well-salted water for about 2 minutes less than the package time. Drain and spread in a single layer on a baking sheet to cool.
02 -
Heat olive oil in a skillet over medium heat. Add the spinach and cook until wilted, 2 to 3 minutes. Transfer to a clean kitchen towel and squeeze until very dry.
03 -
In a large bowl, combine the ricotta, squeezed spinach, 1 cup of the mozzarella, Parmesan, egg, garlic, Italian seasoning, nutmeg, salt, and pepper. Stir until evenly mixed.
04 -
Spread 1 cup of marinara across the bottom of a 9x13-inch baking dish. Fill each shell with the ricotta mixture and arrange them open-side up in the dish. Pour the remaining marinara over the shells and sprinkle with the remaining mozzarella.
05 -
Cover tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10 minutes, or until the cheese is melted and lightly golden.
06 -
Let the dish rest for 5 to 10 minutes. Scatter fresh basil over the top just before serving.
# Good to know:
01 -
Let the baked shells rest before serving so the filling sets.
02 -
Assemble up to 24 hours ahead and refrigerate until ready to bake.