A delightful twist on the classic stuffed shells recipe, featuring a creamy spinach and cheese filling baked to perfection.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect bake.
Cook the pasta shells in a large pot of boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process.
Avoid overcooking the pasta to prevent it from tearing during filling.
In a mixing bowl, combine the ricotta, mozzarella, spinach, egg, salt, and pepper until well blended.
Use fresh spinach for a vibrant flavor, or thawed frozen spinach for convenience.
Fill each pasta shell with the cheese and spinach mixture using a spoon.
A piping bag can make filling the shells quicker and less messy.
Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled shells on top.
Ensure the shells are snugly arranged to prevent them from tipping over.
Pour the remaining marinara sauce over the shells and sprinkle with grated parmesan cheese.
For extra cheesiness, add a layer of shredded mozzarella on top.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Covering with foil prevents the cheese from over-browning.
Remove from the oven and let it rest for a few minutes before serving.
Garnish with fresh basil leaves for an aromatic touch.
