Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil, add jumbo shells, and cook for 9 to 10 minutes until al dente and slightly underdone.
- Drain shells and rinse with cold water to stop cooking, then lay them out on a baking sheet so they don't stick together.
- Wrap thawed frozen spinach in a clean kitchen towel and twist hard to squeeze out as much water as possible, removing at least ½ cup of liquid.
- Combine ricotta cheese, squeezed spinach, 1 cup mozzarella, parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl until well mixed.
- Preheat oven to 375°F and spread 1 cup marinara sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
- Hold a cooked shell in your palm and spoon 2 to 3 tablespoons of ricotta filling inside, then place seam side up in the baking dish.
- Repeat with remaining shells, arranging them in a single layer in the dish to fit about 20 to 24 stuffed shells.
- Pour remaining marinara sauce over all the stuffed shells, making sure each shell gets some sauce to keep them moist.
- Sprinkle remaining 1 cup mozzarella cheese evenly over the top of the sauced shells.
- Cover the baking dish tightly with aluminum foil to trap steam during baking.
- Bake covered for 25 minutes until heated through and bubbling around the edges.
- Remove foil and bake uncovered for another 10 to 15 minutes until cheese is melted and lightly golden on top.
- Let the stuffed shells rest for 5 minutes before serving so the filling sets, then garnish with fresh basil if desired.
Nutrition
Notes
The most important step is squeezing the spinach completely dry. I learned this the hard way when my first batch had watery filling that leaked everywhere. Wrap thawed spinach in a kitchen towel and squeeze until no moisture comes out. Makes all the difference between soggy and creamy stuffed shells.