Ingredients:

  • 1 box (12 oz) Jumbo Pasta Shells (Conchiglioni)
  • 48 fl oz High-quality Marinara Sauce
  • 1 Tbsp Extra Virgin Olive Oil
  • 30 oz Whole Milk Ricotta Cheese, drained
  • 10 oz Frozen Chopped Spinach, thawed and thoroughly squeezed dry
  • 2 Large Eggs, lightly beaten
  • 1 cup Grated Parmesan Cheese (plus extra for topping)
  • 1 cup Shredded Low-Moisture Mozzarella Cheese (for filling)
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 Tbsp Fresh Basil, finely chopped (plus more for garnish)
  • 1 tsp Garlic Powder or 2 cloves minced garlic
  • 1 tsp Salt (Kosher or Sea Salt)
  • 1/2 tsp Freshly Ground Black Pepper
  • Pinch Ground Nutmeg
  • 5 cups Shredded Low-Moisture Mozzarella (for topping)

Instructions:

  1. Cook the Shells: Bring a large pot of heavily salted water to a rolling boil. Add the pasta shells and cook to al dente (1–2 minutes less than package instructions). Drain immediately.
  2. Cool and Treat the Pasta: Rinse the drained pasta thoroughly with cold water to stop cooking. Drizzle with 1 tablespoon of olive oil and gently toss to prevent sticking. Set aside.
  3. Prepare the Spinach: Place the thawed spinach in a clean tea towel. Twist and squeeze forcefully until all excess moisture is completely removed. This step is essential for a creamy, non-watery filling.
  4. Create the Filling: In a large mixing bowl, combine the ricotta, squeezed spinach, eggs, 1 cup of Parmesan, 1 cup of mozzarella, parsley, basil, garlic powder, salt, pepper, and nutmeg. Mix thoroughly until everything is well incorporated. Taste and adjust seasoning.
  5. Preheat Oven & Prepare Dish: Preheat the oven to 375°F (190°C). Pour about 1/3 of the marinara sauce into the bottom of the prepared 13x9 inch baking dish and spread evenly.
  6. Stuff the Shells: Using a small spoon or a piping bag, scoop approximately 2–3 tablespoons of the ricotta mixture into each pasta shell. Do not overfill.
  7. Arrange and Sauce: Place the stuffed shells snugly, opening-side up, into the prepared baking dish in a single layer. Pour the remaining marinara sauce evenly over the shells, ensuring they are mostly covered.
  8. The Cheesy Topping: Sprinkle the final 1.5 cups of shredded mozzarella and a light dusting of Parmesan over the top layer of sauce.
  9. First Bake (Covered): Cover the baking dish tightly with aluminium foil. Bake for 30 minutes. This ensures the filling is thoroughly heated.
  10. Second Bake (Uncovered): Remove the foil and bake for an additional 10–15 minutes, or until the sauce is bubbling vigorously and the mozzarella topping is melted, golden, and slightly browned.
  11. Rest and Serve: Remove from the oven and let the dish rest for 5–10 minutes before scooping and serving. Garnish with fresh basil.