Spinach and Basil Stuffed Shells
You will so pleased with how these turn out. They are little stuffed masterpieces and taste phenomenal. But don't be intimidated at first by their presentation, they are actually pretty simple to put together!
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Servings: 6
Ingredients
- 1 12 oz box jumbo pasta shells
- 2 T oil
- 1 onion, diced
- 1 clove garlic minced
- 1 15 oz container ricotta cheese
- 2 12 oz packages of cream cheese, softened
- 1 large egg, beaten
- 1 T dried parsley flakes
- 1 tsp salt
- 20-30 fresh basil leaves chopped, or 1 T dried basil
- 1 5 oz shredded parmesan cheese
- 2 cups fresh spinach, chopped
- 2 cups grated mozzarella cheese save half for topping
- 2 32 oz jars of prepared marinara sauce (I prefer Kirkland signature marinara)
Instructions
- Cook the pasta shells to al dente then put them out on a single layer on a kitchen towel so they won’t stick together
- In a skillet over medium heat combine the oil and onion. Cook until onions are soft and translucent than add the garlic and cook until fragrant (1-2 more minutes).
- In a separate bowl combine ricotta, cream cheese, egg, parsley, salt, basil, parmesan, spinach, and half of the mozzarella cheese. Mix well.
- Preheat oven to 350° F. Get two 9x13 inch baking dishes and pour out half a jar of the marinara sauce into each pan.
- Take the cheese filling and put it into a gallon size ziplock bag. Snip one corner and pipe the filling into the shells, about 2-3 Tablespoons worth in each shell.
- Fill all the shells (about 20 per pan) then cover with remaining marinara and mozzarella.
- Bake covered at 350°F for 40 minutes then uncovered for an additional 5-10 minutes.