Homemade cheesy pasta shells are baked in a casserole with alot of pasta sauce. Your family will love it! The shells are boiled al dente then after being stuffed, they finish baking in the oven. The cheese becomes gooey and the flavours of the spinach pop in every bite.
When you’re preparing the filling, you want to make sure you squeeze all the water out of the spinach before mixing it with the rest of the ingredients. Once the filling is ready, I like to transfer it to a piping bag to fill the shells but a resealable bag or even a spoon will do the job as well. After the shells are filled, I like to cover the whole dish with pasta sauce so that I don’t end up with any hard shells. Just before the baking time is up, I cover the whole thing with shredded mozzarella cheese and it takes it to the next level!! So good!
Ingredients
30 pasta shells; boiled for 10 min and drained
1 - 300g frozen chopped spinach, thawed & drained
1 - 475g container ricotta cheese
1/2 cup grated Parmesan cheese
3 cups grated mozzarella cheese
1 egg
1 tsp dried basil
1 tsp dried oregano
Salt & pepper to taste
1L jar marinara sauce
Instructions
Preheat oven to 375°
In a bowl mix spinach, ricotta, parmesan, 1.5 cups mozzarella, egg & spices
Spread some pasta sauce to the bottom of baking dish
Fill shells with cheese mixture using a spoon or pipe using a resealable bag with a corner tip cut off
Align stuffed shells in a row tightly to prevent them from opening
Cover entirely with remaining sauce
Cover with foil and bake for 30 minutes
Spread remaining mozzarella cheese, bake for 5 min or until cheese is melted and bubbly