Ingredients
For the Filling:
- 1 ½ cups ricotta cheese (whole milk preferred)
- 1 ½ cups fresh spinach, finely chopped (or 1 cup thawed frozen spinach, squeezed dry)
- ½ cup grated Parmesan cheese
- 1 egg, lightly beaten
- Zest of 1 lemon
- Salt and pepper, to taste
For the Pasta & Sauce:
- 12–15 jumbo pasta shells
- 2 cups marinara sauce (or tomato sauce of your choice)
- ½ cup shredded mozzarella cheese
- Optional: fresh basil for garnish
Instructions
1. Cook the Pasta:
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
2. Prepare the Filling:
- In a medium bowl, combine ricotta, chopped spinach, Parmesan, egg, lemon zest, salt, and pepper. Mix until smooth.
3. Stuff the Shells:
- Spoon the ricotta-spinach mixture into each cooked shell.
4. Assemble:
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Arrange stuffed shells in a single layer over the sauce.
- Pour remaining marinara sauce over the shells.
- Sprinkle shredded mozzarella on top.
5. Bake:
- Cover the baking dish with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes, until the cheese is melted and bubbly.
6. Serve:
- Garnish with fresh basil if desired.
- Serve warm as a main course with a side salad or garlic bread.
Tips:
- For extra flavor, add a pinch of nutmeg to the ricotta filling.
- Use a combination of ricotta and cottage cheese for a lighter version.
- Prepare ahead by assembling the shells and refrigerating for a few hours before baking.
