Classic Ricotta Stuffed Shells

Preheat and Prep

Preheat your oven to 375°F (190°C).

Boil the Shells

Bring a large pot of water to a boil over high heat, then add 1 tablespoon of salt.

Add the jumbo shells and cook for 2 minutes less than the package directions indicate (they will finish cooking in the oven).

Drain the shells and spread them in a single layer on a baking sheet to cool and prevent sticking.

Sauté the Spinach

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly.

Add the chopped spinach and toss until wilted, about 1–2 minutes.

Remove from heat and let the spinach mixture cool for 5 minutes.

Make the Filling

In a large mixing bowl, combine the ricotta, 1 cup of mozzarella, 1/4 cup of Parmesan, and the egg.

Add the cooled spinach and garlic mixture to the bowl.

Season with Italian seasoning, salt, black pepper, and red pepper flakes.

Stir everything together until fully combined and smooth.

Assemble the Dish

Spread 1.5 cups of marinara sauce evenly across the bottom of a 9x13-inch baking dish.

Spoon about 2 tablespoons of the cheese filling into each cooled shell.

Place each filled shell open-side up in the baking dish on top of the sauce.

Spoon the remaining 1.5 cups of marinara sauce evenly over the stuffed shells.

Sprinkle the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan evenly over the top.

Bake

Cover the baking dish tightly with aluminum foil.

Bake covered at 375°F for 25 minutes.

Remove the foil carefully and bake uncovered for an additional 10–15 minutes until the cheese on top is melted and lightly golden.

Remove the dish from the oven and let it rest for 5 minutes before serving.

Serve

Scatter the torn fresh basil over the top and serve hot.