STUFFED SHELLS

This Cheesy Stuffed Shells recipe is a comforting and delicious Italian-inspired dish that’s perfect for family dinners or gatherings. Jumbo pasta shells are filled with a rich ricotta and spinach mixture, then baked to perfection in a flavorful marinara sauce. Serve with a fresh salad and garlic bread for a complete meal that everyone will love.

Ingredients:

For the Filling:

• 1 box jumbo pasta shells (approx. 12 oz)
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

For the Sauce:

• 1 jar (24 oz) marinara sauce
• 1 cup shredded mozzarella cheese (for topping)

Instructions:

1. Cook the Pasta Shells:
   • Preheat your oven to 375°F (190°C).
   • Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain the shells and set aside to cool.
2. Prepare the Filling:
   • In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, lightly beaten egg, chopped spinach, minced garlic, and Italian seasoning. Mix until all ingredients are well combined. Season with salt and pepper to taste.
3. Stuff the Shells:
   • Spread 1 cup of marinara sauce evenly on the bottom of a 9 x 13 inch baking dish.
   • Using a spoon, fill each cooked and cooled pasta shell with the cheese and spinach mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
4. Assemble the Dish:
   • Pour the remaining marinara sauce over the stuffed shells, ensuring all shells are covered with sauce.
   • Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
5. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
6. Serve:
   • Remove the stuffed shells from the oven and let them cool for a few minutes before serving.
   • Garnish with fresh basil or parsley if desired.

Tips:

1. Make-Ahead:
   • You can prepare the stuffed shells up to a day in advance. Simply assemble the dish, cover it tightly with plastic wrap or foil, and refrigerate until ready to bake. Add an additional 10 minutes to the covered baking time if baking straight from the refrigerator.
2. Freezing:
   • Stuffed shells can be frozen for up to 3 months. Assemble the dish in a freezer-safe container, cover tightly, and freeze. When ready to bake, thaw in the refrigerator overnight and bake as directed, or bake from frozen by adding an additional 20-25 minutes to the baking time.
3. Vegetable Variations:
   • Feel free to add other vegetables to the filling, such as sautéed mushrooms, bell peppers, or onions, for added flavor and nutrition.
4. Protein Boost:
   • For a heartier dish, mix in cooked Italian sausage, ground beef, or shredded chicken into the cheese mixture.

This Cheesy Stuffed Shells recipe is sure to become a family favorite with its creamy filling, savory sauce, and bubbly melted cheese. Enjoy the comforting flavors of this classic dish!