Spinach and Ricotta Stuffed Shells Recipe

Description:

A casserole dish brimming with large pasta shells, each plump and overflowing with a vibrant green spinach and creamy ricotta filling. The shells are nestled in a rich, red marinara sauce, a blanket of melted mozzarella cheese adding a golden brown topping. The steam rising from the dish accentuates the warmth and the aroma of basil and cheese. The visual contrast of the deep red sauce, bright green filling, and golden cheese creates an appetizing and inviting presentation.

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
• - 1/4 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). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water; set aside.
2. 2. In a large bowl, combine ricotta cheese, squeezed spinach, Parmesan cheese, basil, egg, salt, and pepper. Mix well.
3. 3. Fill each cooked pasta shell with about 2 tablespoons of the ricotta and spinach mixture. Arrange filled shells in a lightly greased 9x13 inch baking dish.
4. 4. Pour marinara sauce evenly over the stuffed shells.
5. 5. Sprinkle mozzarella cheese over the sauce.
6. 6. Cover the baking dish with aluminum foil and bake for 20 minutes.
7. 7. 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. The cheese should be lightly browned.
8. 8. Let the stuffed shells stand for 5-10 minutes before serving. This allows them to set slightly and prevents breakage.