Ingredients
Units
Scale
- 20 jumbo pasta shells
- 1 chopped onion of your choice
- 3 minced garlic cloves
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 large egg
- 1/4 cup of fresh chopped parsley or basil
- 5 ounces of baby spinach (chopped)
- 15 oz ricotta cheese
- 1/4 teaspoon dried oregano
- Olive oil
- 3 cups shredded mozzarella cheese,
- 1/3 Parmesan cheese
- 3 cups marinara sauce
Instructions
- Preheat the oven to 375˚F
- Then start by cooking the pasta shells in salted water for half the cooking time stated on the pasta package, drain them from the hot water and dunk them inside a bowl filled with cold water or just fill the pot with cold water after draining the hot one, this would prevent sticky pasta shells.
- Next make the sauce, in a deep pan placed over medium-high heat add 2 tablespoons of olive oil and chopped onion, cook, and stir for about 3-5 minutes till it starts to get softer and a little golden.
- Add some minced garlic, ½ teaspoon salt, ¼ teaspoon oregano, and black pepper and saute for a minute, stir this mix until you start to smell it.
- Add 3 cups of marinara sauce and continue boiling for about 2-3 minutes, once ready remove from heat and pour it inside the casserole dish you’ll be using.
- Next, make the filling, add 2 cups of mozzarella, 16 oz ricotta, and ⅓ cup Parmesan cheese with 1 raw egg, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ cup of parsley. Stir this mixture thoroughly until they are properly combined.
- Use a piping bag or a small spoon to fill the shells, after stuffing them place them properly in the casserole dish on top of the marinara sauce. As a finishing touch before baking, sprinkle some mozzarella cheese on top and maybe some sauce too.
- Cover the casserole dish with a foil and bake for 30 minutes, after that remove the foil and broil for about 2-4 minutes to get that nice brown color and crust. Once it’s ready, remove it and sprinkle some chopped parsley or basil on top and serve.