Prep Time: 20 min
Total Time: 60 min
Yield: 4
Stuffed shells are the definition of comfort food for me—gooey, saucy, and cheesy. They’re perfect for a cozy weeknight dinner or feeding a crowd. Whether you use homemade or store-bought marinara, the result will be absolutely delicious.
If you love extra cheese, add some mozzarella on top. The best part? You can freeze the stuffed shells for up to a couple of months and simply bake them whenever you're ready to serve.
18-20 Jumbo Pasta Shells
1 cup Frozen Chopped Spinach (thawed)
1 1/3 cup Ricotta Cheese
1 cup Mozzarella Cheese Shredded (divided)
1 clove Garlic (minced)
1 teaspoon Lime Zest
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 1/2 cups Marinara Sauce
1/3 cup Parmesan Cheese
Preheat the oven to 400F.
Add the shells to a large pot of salted boiling water. Cook according to package instructions until they're al dente.
Squeeze out the excess water from the spinach. In a bowl mix together the spinach, ricotta, 2/3 cup of mozzarella, garlic, lime zest, salt and pepper. Transfer the mixture to a piping bag.
Pour the marinara sauce into a baking dish.
Pipe the shells with about 1 1/2 tablespoons of ricotta mixture. Place the stuffed shells onto the baking dish.
Cover with aluminum foil and bake in the oven for 30 minutes.
Uncover and top the shells with rest of the mozzarella. Bake for another 5 minutes or until cheese has melted.
Top with parmesan cheese and enjoy!
