Cheesy Stuffed Pasta Bake
A warm and comforting dish featuring jumbo pasta shells filled with creamy ricotta cheese, fresh spinach, and baked in marinara sauce, topped with melted mozzarella cheese.
Ingredients
Pasta and Sauce
- 12 oz jumbo pasta shells
- 3 cups marinara sauce Plus extra for topping
Cheese Filling
- 15 oz ricotta cheese Whole-milk ricotta recommended
- 2 cups shredded mozzarella cheese Plus extra for topping
- ½ cup grated parmesan cheese
Flavorings and Vegetables
- 3 cloves garlic, minced
- 2 cups fresh spinach, cooked and chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until al dente, typically about 8-10 minutes. Drain and let cool slightly.
- In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella, spinach, minced garlic, Italian seasoning, salt, and pepper. Mix well.
- Stuff each cooled pasta shell with the cheese mixture and place them open side up in a baking dish.
Assembly
- Pour a thin layer of marinara sauce onto the bottom of the baking dish.
- Carefully arrange the stuffed shells in the dish and pour the remaining marinara sauce over the top.
- Sprinkle the remaining mozzarella cheese on top.
Baking
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes until golden and bubbly.
Serving
- Let the dish cool for a few minutes before serving.
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Notes
Garnish with freshly chopped basil or parsley for extra flavor. This dish can be served with a side salad and garlic bread.