Creamy Spinach and Three-Cheese Stuffed Shells with Marinara

Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.

💡 Tip: Don't overcook the shells, as they will continue to soften in the oven.

In a large bowl, combine ricotta cheese, softened cream cheese, grated Parmesan cheese, 1/2 cup of shredded mozzarella cheese, egg, finely chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until well combined.

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

Carefully spoon the cheese and spinach mixture into each cooked pasta shell, filling them generously. Arrange the filled shells in a single layer over the marinara sauce in the baking dish.

Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Drizzle with 1 tablespoon of olive oil.

Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.

💡 Tip: The foil traps steam, helping the shells cook through and meld flavors.

Remove the foil, sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top. Return to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

Let the stuffed shells rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.