The magic of this Stuffed Lasagna Shells recipe lies in its harmonious blend of flavors and textures. As the creamy ricotta melds with the spinach and herbs, each bite delivers a delightful balance of richness and freshness. The marinara sauce, simmered with a hint of heat, envelops the shells in a comforting warmth, while the melted mozzarella and Parmesan create a gooey, golden crust that is irresistibly inviting. It’s a dish that not only satisfies the taste buds but also warms the soul, making it perfect for family dinners or special occasions.
Ingredients:
For the Shells:
- 1 box (12 oz) jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)
- 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
- Salt and pepper to taste
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
- 1/2 cup water
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 tablespoon olive oil
For Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions:
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the shells and rinse them under cold water to stop the cooking process. Set aside on a baking sheet to cool.
- Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, chopped spinach, minced garlic, basil, parsley, salt, and pepper. Mix until all ingredients are well incorporated and the mixture is smooth.
- Stuff the Shells: Preheat your oven to 375°F (190°C). Using a spoon, fill each cooled pasta shell with the ricotta and spinach mixture. Be generous with the filling, but ensure the shells don’t split.
- Prepare the Sauce: In a saucepan, heat the olive oil over medium heat. Add the marinara sauce, water, and red pepper flakes (if using). Stir to combine and let it simmer for about 5 minutes.
- Assemble the Dish: Spread a thin layer of the marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the baking dish in a single layer. Pour the remaining sauce over the shells, ensuring they are well coated. Sprinkle the shredded mozzarella and Parmesan cheese over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden.
- Serve: Allow the stuffed shells to cool for about 5 minutes before serving. Garnish with additional chopped basil or parsley if desired. Serve hot with a side salad or garlic bread.
