Creamy Cheesy Stuffed Shells with Tomato Sauce - cookrisp
Jumbo shells stuffed with creamy cheese filling, baked in rich tomato sauce, and topped with melty mozzarella—perfectly satisfying.
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Ingredients
- 18–20 jumbo pasta shells
- 15 oz (about 430 g) ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1–2 cloves garlic, minced
- 2 cups marinara or tomato sauce
- 1½–2 cups shredded mozzarella cheese, divided
- Salt and pepper, to taste
- A handful of fresh spinach (steamed and chopped)
- Fresh or dried Italian herbs such as basil, oregano, parsley
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