Stuffed Pasta Shells

This baked pasta features tender shells generously packed with a cheesy filling and blanketed in a robust spaghetti sauce. It’s a family-style meal guaranteed to bring everyone to the table.

INGREDIENTS

  • Mozzarella cheese: Shredded mozzarella provides a melty, gooey texture and a mild, creamy flavor that binds the filling together.
  • Ricotta cheese: Ricotta adds a rich, creamy texture to the filling and helps to bind the ingredients. It creates a smooth and luscious consistency.
  • Frozen chopped spinach: Spinach contributes a mild, earthy flavor and a pop of green color. Be sure to wring out excess water from the spinach before using.
  • Jumbo pasta shells: The pasta shells serve as edible containers for the cheesy filling, offering a tender texture when baked.
  • Hoboken Farms Marinara: The sauce adds a rich, tangy flavor. It also keeps the pasta shells moist during baking.
  • Grated Parmesan: Parmesan adds a sharp, salty, umami-rich flavor and enhances the overall taste of this classic casserole.

INSTRUCTIONS

Step 1: Preheat your oven to 350°F. Cook the pasta shells according to the package directions and set aside. 

Step 2: In a large bowl, combine the shredded mozzarella cheese, ricotta cheese and thawed, squeezed-dry spinach until well mixed.

Step 3: Carefully stuff each cooked and drained jumbo pasta shell with the cheese mixture. Arrange the stuffed shells in a greased 13×9-inch baking dish, fitting them snugly together.

Step 4: Pour your Hoboken Farms Marinara  sauce evenly over the shells, covering them completely.

Step 5: Cover the dish with aluminum foil and bake for about 30 minutes or until the dish is heated through and bubbly.

If desired, sprinkle grated Parmesan cheese over the top just before serving.

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