St￭ shells are a classic dish that embodies the essence of Italian comfort food. With their large pasta shells filled with a rich and creamy ricotta cheese filling, smothered in marinara sauce, these baked st￭ pasta shells create a warm and inviting meal that is perfect for family dinners or gatherings.
Ingredients
Scale:
12-16 jumbo pasta shells (about 8 ounces)
15 ounces ricotta cheese, preferably whole milk for a creamier texture
1 cup shredded mozzarella cheese, plus an additional 1/2 cup for topping
1/2 cup grated Parmesan cheese, fresh if possible to enhance flavor
1 large egg, which helps bind the filling
2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained, ensuring moisture is removed)
1 teaspoon Italian seasoning, a blend of herbs that adds depth to the dish
1/2 teaspoon garlic powder, adjustable based on your preference
Salt and pepper to taste, ensuring to season adequately for flavor
3 cups marinara sauce (store-bought or homemade; if using store-bought, choose a high-quality brand for the best flavor)
1/2 cup shredded mozzarella cheese, for that desired gooey finish
Fresh basil leaves for garnish (optional), which add a burst of freshness and color
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of salted boiling water, cook the jumbo pasta shells for about 8-10 minutes or until al dente. Drain and set aside to cool slightly.
In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, chopped spinach, Italian seasoning, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Using a spoon or a piping bag, fill each pasta shell with a generous amount of the ricotta cheese filling. Place the st￭ shells in a greased baking dish, arranging them in a single layer.
Pour marinara sauce evenly over the st￭ shells, making sure they are well covered.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the marinara sauce.
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 bubbly and golden brown.
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired. Serve hot.
