Stuffed Shells

🍳 Step-by-Step Cooking Instructions

1. Boil the Pasta: Bring a large pot of water to a boil. Add ½ teaspoon of salt and the jumbo shells. Cook according to the package directions for al dente. Do not overcook, or the shells will tear during filling. Drain well and arrange them in a single layer on a rimmed baking sheet to cool.
2. Prep the Spinach: Place the thawed chopped spinach into a clean kitchen towel. Wring and squeeze the towel tightly over a sink or bowl to remove all excess liquid. Set the dry spinach aside.
3. Preheat Oven: Turn your oven on to 350°F (175°C).
4. Mix the Filling: In a medium mixing bowl, combine the ricotta cheese, cottage cheese, Parmesan cheese, ¾ cup of the mozzarella cheese (half the total amount), Italian seasoning, ¼ teaspoon of salt, and black pepper. Stir until uniform, then fold in the squeezed spinach.
5. Layer the Base: Pour 1 cup of the marinara sauce into the bottom of a 9x13-inch baking dish, spreading it evenly to coat the surface.
6. Stuff the Shells: Gently open each cooled pasta shell and spoon a generous amount of the cheese-spinach mixture inside. Place the stuffed shells open-side-up into the baking dish.
7. Top and Cover: Pour the remaining marinara sauce evenly over the arranged shells. Sprinkle the remaining ¾ cup of mozzarella cheese on top. Lightly coat the underside of a sheet of aluminum foil with cooking spray, then cover the baking dish securely.
8. Bake: Bake covered for 25 minutes. Carefully remove the aluminum foil and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, bubbling, and lightly golden around the edges. Let cool for 5 minutes before serving.