Baked Stuffed Pasta
Tender pasta shells generously stuffed with creamy ricotta and spinach, baked in marinara sauce until golden and bubbling.
Equipment
Ingredients
Ingredients
large pasta shells (dry)
20 piece
ricotta cheese (soft)
250 g
mozzarella cheese (shredded)
150 g
parmesan cheese (grated)
50 g
fresh spinach (chopped)
150 g
marinara sauce
500 ml
garlic cloves (minced)
3 clove
olive oil
15 ml
salt
5 g
black pepper
2 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the pasta shells until al dente.
Prepare the filling
Mix ricotta cheese, chopped spinach, minced garlic, half of the mozzarella, half of the parmesan, salt and pepper in a bowl.
Stuff the pasta
Drain the pasta shells and fill each one generously with the cheese-spinach mixture.
Assemble and bake
Spread a layer of marinara sauce in the baking dish, arrange stuffed shells on top, cover with remaining sauce and cheeses, then bake until golden and bubbly.
Original recipe
Storage
Store assembled unbaked shells covered in fridge up to 24 hours before baking
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