Stuffed Pasta Shells: Comfort Food at Its Finest

Instructions

Step 1: Preheat oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain and set aside.

Step 2: In a bowl, combine ricotta, mozzarella, Parmesan, chopped spinach, egg, nutmeg (if using), salt, and pepper. Mix until well blended.

Step 3: Spread 1 cup of marinara sauce over the bottom of a baking dish.

Step 4: Spoon the cheese and spinach mixture into each pasta shell and arrange them in the baking dish.

Step 5: Pour the remaining marinara sauce over the stuffed shells and sprinkle with extra Parmesan if desired.

Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and slightly golden.

Step 7: Garnish with pine nuts and fresh basil before serving.

Storage Information

Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (165°C) until warmed through. You can also freeze assembled (but unbaked) shells for up to 2 months; bake from frozen, adding an extra 15-20 minutes to the cooking time.