Ingredients
Scale
The ingredients for these stuffed shells are straightforward yet come together to create something extraordinary. Here’s what you’ll need:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- Fresh basil leaves for garnish
You can substitute fresh spinach with frozen spinach if needed, just make sure to thaw and drain it well. For a more robust flavor, sometimes I opt for a mix of Parmesan and Pecorino Romano cheese, just like Mama Lou used to do when she had guests over.
Instructions
Follow these steps to bring this heartwarming dish to life:
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, and cook the jumbo shells until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine ricotta, Parmesan, mozzarella, spinach, garlic, egg, oregano, salt, and pepper. Mix until well combined. I often recall Mama Lou’s advice to taste the filling to ensure it’s well seasoned before stuffing the shells.
- Spread a cup of marinara sauce evenly across the bottom of a baking dish. Carefully fill each shell with the ricotta mixture and place them in the dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well coated. I remember Ouma and I competing to see who could pour the sauce without splattering it everywhere—a skill I eventually mastered.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving, adding a touch of freshness and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International