Stuffed Shells Recipe 

These Stuffed Shells are a family favourite and comforting dish made with cheese and spinach stuffed pasta shells, marinara sauce, and more cheese.  

– 24 jumbo shell – 1 tablespoon olive oil – 2-3 garlic clove – 4 cups spinach – 2 cups ricotta cheese – ½ cup parmesan cheese – 1 egg – 1 teaspoon salt – ½ teaspoon ground pepper – ½ teaspoon dried parsley – ½ teaspoon dried basil – ½ teaspoon dried oregano – 2 ½ cups jarred marinara sauce – 1 cup mozzarella cheese – Fresh parsley for garnishing



Lightly spray a baking pan and preheat to 350°F. The package directions or just before al dente, boil the shells in a large pot of salted water.

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Let the spinach wilt in a hot pan with garlic over medium heat. Stop the heat, let the spinach cool, and squeeze out additional moisture.

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Ricotta cheese, parmesan cheese, chopped spinach, egg, and seasonings should all be combined in a medium-sized mixing bowl.

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Just enough marinara sauce should be added to the bottom of a baking dish to barely cover it.

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Spoon about 1 1⁄2 tablespoons of the ricotta cheese mixture into each shell, then put them in the pan.

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Over the stuffed shells, spread another layer of marinara sauce and liberally sprinkle mozzarella cheese on top.

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Place in oven for 30 minutes until edges are bubbly and cheese is melted. Reserve the baked pasta for two minutes before serving.

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