About this recipe

Jumbo pasta shells packed with a creamy ricotta and spinach filling, nestled in a rich marinara sauce, and blanketed with melted mozzarella. This classic Italian-American baked pasta is hearty, satisfying, and completely vegetarian — perfect for a cozy family dinner or a make-ahead weeknight meal.

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Cook the jumbo pasta shells for 2 minutes less than the package directions (they'll finish cooking in the oven). Drain, rinse under cold water to stop cooking, and spread in a single layer on a lightly oiled baking sheet to prevent sticking.

2. 2

   Preheat the oven to ![375°F]. In a large mixing bowl, combine the ricotta cheese, squeezed-dry spinach, 1 cup of the mozzarella cheese, Parmesan cheese, eggs, minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes (if using). Stir until fully combined and smooth.

3. 3

   Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. Using a spoon or small cookie scoop, fill each shell with about 2 tablespoons of the ricotta mixture and arrange them open-side up in the dish in a single layer. Spoon the remaining marinara sauce over and around the shells, then scatter the remaining ½ cup mozzarella cheese evenly over the top.

4. 4

   Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and lightly golden and the sauce is bubbling around the edges.

5. 5

   Remove from the oven and let the dish rest for 5 minutes before serving — this helps the filling set so the shells hold together. Garnish with fresh torn basil and an extra sprinkle of Parmesan cheese if desired. Serve hot.