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Creepy Stuffed Shells

This dish features large pasta shells filled with a creamy mixture of ricotta, mozzarella, and spinach, baked in marinara sauce until bubbling and golden. The shells are stuffed to ooey, gooey perfection, with textures ranging from tender pasta to cheesy filling and a crispy top crust, perfect for a spooky season or comfort-food craving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 12 large pasta shells uncooked
  • 1 cup ricotta cheese or mascarpone for extra richness
  • 1 cup shredded mozzarella preferably shredded
  • 1 cup chopped spinach fresh or frozen, drained
  • 2 cups marinara sauce rich and tangy
  • 1 tbsp hot sauce smoky, spicy kick
  • 2 tbsp olive oil for sautéing spinach
  • 0.5 cup Parmesan cheese grated, for topping

Equipment

  • Large pot
  • Mixing bowl
  • Spoon or piping bag
  • Baking dish
  • Aluminum foil

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Cook the pasta shells in a large pot of salted boiling water until just al dente, about 8 minutes. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine ricotta, shredded mozzarella, chopped spinach, and hot sauce. Mix until smooth and creamy, feeling the cheese soften and blend together.
  4. Using a spoon or piping bag, stuff each cooked shell generously with the cheese mixture, feeling the oozy filling as you fill each one.
  5. Arrange the stuffed shells in a baking dish, then pour marinara sauce evenly over the top, covering all the shells. Sprinkle grated Parmesan cheese over the sauce.
  6. Cover the dish with aluminum foil and bake for 25-30 minutes, until the sauce is bubbling around the edges and the cheese looks melted and slightly browned.
  7. Remove from the oven and let rest for 5 minutes; this helps the flavors settle and makes serving easier.
  8. Sprinkle additional Parmesan on top if desired, then serve hot, enjoying the bubbling, cheesy goodness with crispy edges and tender shells.