Whenever I prepare this meal, it instantly causes a lively commotion in the entire household!

Stuffed shells are a classic comfort food that brings together the creamy richness of ricotta cheese and the earthy goodness of spinach, all nestled in a bed of tangy tomato sauce. This dish is perfect for a cozy family dinner or a gathering with friends, as it combines the heartiness of pasta with a delightful filling that's both satisfying and nutritious. It's a dish that reminds me of Sunday dinners at my grandmother's house, where the aroma of baked pasta filled the air. Whether you're a seasoned cook or just looking to try something new, these oven-baked spinach and ricotta stuffed shells are a must-try.

This dish pairs beautifully with a simple green salad tossed in a light vinaigrette, which adds a refreshing contrast to the richness of the shells. A side of garlic bread or a crusty baguette is perfect for soaking up the extra tomato sauce. For a complete meal, consider serving it with a glass of your favorite red wine or a sparkling water with a twist of lemon.

Servings: 4-6 servings

20 jumbo pasta shells
2 cups ricotta cheese
1 cup grated mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups marinara sauce
Fresh basil, chopped, for garnish

Preheat your oven to 375°F (190°C).

Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

In a large bowl, combine ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, chopped spinach, egg, Italian seasoning, salt, and black pepper. Mix until well combined.

Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.

Fill each cooked pasta shell with the ricotta and spinach mixture and place them in the baking dish, open side up.

Pour the remaining marinara sauce over the stuffed shells.

Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish with fresh chopped basil before serving.

For a twist, try adding cooked Italian sausage or ground beef to the ricotta mixture for a meatier filling. You can also substitute kale for spinach if you prefer a different green. For a spicier version, add a pinch of red pepper flakes to the sauce. If you're looking to make this dish ahead of time, prepare the stuffed shells and store them in the fridge for up to 24 hours before baking. This makes it a great option for busy weeknights or when you're entertaining guests.