Jumbo pasta shells make neat little pockets for a spinach and ricotta filling. Tomato sauce underneath keeps the pasta tender, while mozzarella melts over the top. A few spare shells are helpful in case any tear during boiling.
Serves 6 • Prep: 25 minutes • Cook: 35 minutes
Ingredients
- 24 jumbo pasta shells, plus a few extra
- 10 oz (280 g) frozen chopped spinach, thawed and squeezed dry
- 15 oz (425 g) ricotta
- 1 egg
- ½ cup grated Parmesan
- 1½ cups shredded mozzarella, divided
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups marinara sauce
- Salt, for the pasta water
Instructions
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