Spinach and Ricotta Stuffed Shells Recipe

Description:

A beautiful casserole dish brimming with golden-brown bubbly mozzarella cheese. Beneath the cheese, a rich red marinara sauce peeks through, cradling plump jumbo pasta shells filled with a vibrant green spinach and creamy ricotta mixture. The basil adds flecks of deep green throughout the filling, creating a visually appealing contrast against the rich colors of the sauce and cheese. The overall impression is one of warmth and comforting Italian-American cuisine. The dish is served hot, with steam rising from the bubbling cheese, adding to its inviting and delicious aroma.

Ingredients:

• - 1 (15 ounce) package jumbo pasta shells
• - 1 (15 ounce) container ricotta cheese
• - 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• - 1/2 cup grated Parmesan cheese
• - 1/4 cup chopped fresh basil
• - 1 large egg, lightly beaten
• - 1 teaspoon garlic powder
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 2 cups marinara sauce
• - 1 cup shredded mozzarella cheese

Instructions:

1. 1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions until al dente. Drain well and set aside.
2. 2. In a large bowl, combine ricotta cheese, squeezed spinach, Parmesan cheese, basil, egg, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
3. 3. Spoon the ricotta and spinach mixture into each cooked pasta shell, filling them generously.
4. 4. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
5. 5. Arrange the stuffed shells in a single layer in the prepared baking dish.
6. 6. Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered.
7. 7. Sprinkle the mozzarella cheese evenly over the top of the shells.
8. 8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned. Let stand for 10 minutes before serving.