Stuffed shells are comfort food royalty. This vegetarian version packs creamy ricotta, tender spinach, and nutty Parmesan into jumbo pasta shells, then bakes them in marinara until bubbly. Even carnivores will love it.
Step-by-Step Instructions
Cook Shells
Preheat oven to 375°F (190°C). Cook shells al dente according to package directions. Drain, rinse with cold water. Set aside.
Make Filling
Squeeze spinach completely dry. In a bowl, mix ricotta, spinach, ½ cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
Assemble
Spread 1 cup marinara sauce on the bottom of a 9×13 baking dish.
Stuff each shell with filling. Place seam-side up in the dish.
Pour remaining marinara over shells. Sprinkle with remaining 1 cup mozzarella.
Bake
Cover with foil. Bake 20 minutes. Uncover and bake 10-15 minutes until bubbly and golden.
Serve
Garnish with fresh basil. Let rest 5 minutes. Serve hot. Watch them disappear.
Summary
Prep Time: 20 min | Bake Time: 35 min | Total: 55 min
Yield: 6-8 servings | Difficulty: Easy
Storage Notes
- Fridge: 5 days.
- Freezer: 3 months (assemble unbaked). Bake from frozen (add 15-20 minutes).
- Reheat leftovers in oven or microwave.
- Great for meal prep and vegetarian meal planning.
