Lately I’ve been trying to incorporate more vegetarian recipes into my roster, and to me, the best veggie recipes are when they’re so delicious that I forget they’re meatless. These cheesy stuffed pasta shells seriously deliver, and I love that I get some additional greens in with the spinach (plus, the colour on the dish looks amazing).
This recipe is a bit more time consuming, so I recommend making it on a weekend, or when you have more time at your disposal. Similar to a lasagna, it involves boiling the pasta, making the filling, assembling *and* baking for a good 40 minutes, but it’s so worth it. This is also a great dish to bring to a potluck or even make in advance, freeze, and bake up when you’re in a pinch.
- 25 jumbo pasta shells (you’ll use 20, but cook a few extra because they tend to break while boiling
- 2 teaspoons olive oil
- 4 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 package ricotta cheese (500g)
- 1 cup shredded mozzarella for filling
- 1/2 cup of mozzarella for sprinkling on top of stuffed shells
- 1 egg
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1 jar marinara sauce
- Fresh grated parmesan, to serve
- Preheat oven to 375° F. Set water to boil and cook jumbo shells until al dente. Drain and rinse under cold water.
- Meanwhile, sauté spinach and garlic in olive oil over medium-low heat until spinach has wilted.
- In a large bowl, mix together ricotta, mozzarella, spinach, egg, and salt until thoroughly combined.
- Pour marinara sauce into a large casserole dish.
- Stuff each pasta shell with a heaping tablespoon of spinach and ricotta filling, and place in the casserole dish. Sprinkle with additional mozzarella.
- Cover with tin foil and bake for 25 minutes. Remove foil and continue to bake for about 10 minutes until the tops become golden and the sauce begins to bubble.
- Sprinkle with fresh grated parmesan before serving.