Next, in a mixing bowl, I combine the ricotta cheese, half of the mozzarella, grated Parmesan cheese, chopped spinach, egg, garlic powder, salt, and pepper. The mixture is creamy and fragrant—just the way I love it! With a spoon, I take a generous scoop of the filling and stuff each jumbo shell. It’s this step where I feel like an artist, carefully crafting each piece. Once filled, I pour half of the marinara sauce into the baking dish and gently arrange the stuffed shells on top, then drizzle the remaining sauce over them and sprinkle with the remaining mozzarella.
Now, it’s time to bake! I preheat my oven to 350°F (175°C) and cover the baking dish with aluminum foil. After 30 minutes of baking, I remove the foil and let the shells bake for another 10 minutes to get that beautiful golden topping. The smell wafting through my kitchen at this point is simply mouthwatering—nothing beats the aroma of melting cheese and warm marinara!
Pro Tips for Best Results
I tested this recipe three ways to create the perfect balance of flavors and textures. First, I tried using fresh herbs instead of dried ones, and let me tell you, the fresh basil really elevated the taste! It added a fragrant note that made my taste buds sing. Second, I played around with the sauce and found that a homemade marinara beats store-bought any day; the rich flavor from slow-simmered tomatoes truly made a difference. Lastly, I’ve learned that letting the dish rest for about five minutes after baking allows the flavors to meld together beautifully.
Another great tip is to add a layer of cheese on the bottom of the baking dish before placing the filled shells. This adds an extra cheesy goodness that gets wonderfully bubbly while baking! Plus, it prevents the shells from sticking to the dish.
Lastly, if you want to make this a weeknight wonder, you can prepare the shells ahead of time and store them in the fridge for a day or two before baking. This way, you can simply pop them in the oven when you’re ready to enjoy a cozy dinner.
Common Mistakes to Avoid
One common mistake I made when I first tried making stuffed shells was overcooking the pasta. If you cook the shells too long, they can break apart when you stuff them. Aiming for al dente is key, as they will continue cooking in the oven! (See the next page below to continue…)