Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 large egg
- 1 cup fresh spinach (chopped, optional)
- 1/2 cup fresh basil (chopped, optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil (for greasing the dish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Cook the Pasta:
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Cheese Filling:
- In a medium bowl, mix together the ricotta cheese, egg, chopped spinach, chopped basil (if using), dried oregano, dried basil, salt, and pepper. Stir until well combined.
- Stuff the Shells:
- Spoon the cheese mixture into each cooked pasta shell. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Add Marinara Sauce and Cheese:
- Pour the marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Serve:
- Allow the lasagna stuffed shells to cool for a few minutes before serving. Garnish with extra fresh basil or parsley if desired.
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 40g
- Protein: 16g