Equipment
Ingredients
Pasta and Sauce
- 250 g jumbo pasta shells
- 700 g marinara sauce
Filling
- 425 g whole milk ricotta cheese
- 150 g fresh baby spinach, finely chopped
- 200 g mozzarella cheese, shredded
- 50 g parmesan cheese, grated
- 1 egg
- 2 garlic, minced
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 190°C/375°F. Spread half of the marinara sauce evenly across the bottom of the 9x13 inch baking dish.
Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 9 minutes until al dente. Drain in a colander and rinse with cold water to prevent sticking.
In a large mixing bowl, combine the ricotta, chopped spinach, 100g of the mozzarella, parmesan, egg, garlic, salt, and pepper. Mix until evenly incorporated.
Fill each cooled pasta shell generously with the ricotta-spinach mixture. Arrange the stuffed shells seam-side up in the prepared baking dish.
Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 100g of shredded mozzarella cheese.
Cover the dish tightly with aluminum foil and bake at 190°C/375°F for 20 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbling and the cheese is fully melted. The internal temperature of the filling should reach 74°C/165°F for egg safety.
Let the baked shells rest for 5 minutes before serving to allow the filling to set slightly.
Chef's Notes
- Rinsing the pasta shells with cold water immediately after boiling is crucial. It stops the cooking process and removes surface starch, preventing the shells from sticking together or tearing while you prep the filling.
- If using a piping bag or a zip-top bag with the corner snipped off, stuffing the shells becomes much faster and cleaner than using a spoon.
- This recipe is highly adaptable. You can mix ground Italian sausage or sautéed mushrooms into the marinara sauce base to easily switch the flavor profile for different dietary preferences.
- For an impeccably crispy and browned top, turn on the broiler for the final 2-3 minutes of baking, watching closely to prevent burning.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze unbaked or baked. If unbaked, freeze in a single layer before transferring to a container.
Reheating: Cover with foil and bake at 175C/350F for 20-30 minutes if thawed, or microwave individual portions until heated through.
