Begin by cooking the jumbo pasta shells according to the package directions. Typically, you’ll need to bring a large pot of salted water to a boil and cook the shells for 9-11 minutes or until al dente. Stir occasionally to prevent them from sticking together. Once done, drain the pasta shells and set them aside to cool slightly. It’s important not to overcook the shells, as they will continue to cook in the oven later.
While the pasta shells are cooking, sauté the spinach in a large pan over medium heat. This step removes excess moisture from the spinach and helps it cook down. Use about 2 teaspoons of olive oil or a small knob of butter to sauté the spinach until it is wilted and tender, which should take about 3-4 minutes. After cooking, remove the spinach from the heat and let it cool slightly before chopping it finely. This will help it evenly incorporate into the ricotta mixture without being too watery.
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan cheese, egg, sautéed and chopped spinach, garlic powder, Italian seasoning, and salt and pepper. Stir until everything is well combined. The egg will help bind the filling together, and the mozzarella will add a gooey, melty texture. Taste the mixture and adjust the seasoning if needed, ensuring it’s flavorful enough to complement the pasta shells.
Next, prepare your baking dish by spreading 1 cup of marinara sauce on the bottom. This helps prevent the shells from sticking to the dish while baking and also adds flavor. You can use your favorite marinara sauce, whether homemade or store-bought. Be sure to spread the sauce evenly over the bottom of the dish, creating a thin layer.
Carefully stuff each cooked pasta shell with the ricotta and spinach mixture. Be generous with the filling, but make sure not to overstuff the shells to ensure they hold their shape during baking. Place each stuffed shell in the prepared baking dish, arranging them in a single layer. Once all the shells are filled and arranged, pour the remaining marinara sauce evenly over the top of the shells, covering them in sauce. This will help the shells stay moist while they bake and contribute additional flavor.
Sprinkle the remaining shredded mozzarella cheese over the top of the shells, adding a generous layer of cheese for that irresistible melted topping. The mozzarella will become bubbly and golden as it bakes, creating a deliciously cheesy crust on top of the dish.
Cover the baking dish with foil and place it in the preheated oven. Bake at 375°F (190°C) for 20 minutes. This initial step ensures the shells heat through and the flavors meld together. After 20 minutes, remove the foil to allow the cheese to brown and become bubbly. Bake for an additional 10 minutes, or until the cheese is golden and the sauce is bubbling around the edges. The longer baking time ensures the cheese is melted and the entire dish is hot and flavorful.
Once the shells are baked and the cheese has melted to perfection, remove the dish from the oven. Let it cool for a few minutes before serving. This brief resting time helps the filling settle and makes the shells easier to serve.
Before serving, garnish the stuffed shells with freshly chopped parsley. This adds a burst of color and a fresh, herbaceous flavor that balances the richness of the cheese and marinara sauce.
