Barefoot Contessa Stuffed Shells Recipe
Craving cheesy pasta goodness? This Barefoot Contessa Stuffed Shells Recipe delivers comfort in every bite. Learn how to make Barefoot Contessa Stuffed Shells with simple steps at home.
Ingredients
- 12 jumbo pasta shells
- 2 cups ricotta cheese whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach chopped
- 2 garlic cloves minced
- 1 tsp dried Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 cups marinara sauce
- 1 cup shredded mozzarella for topping
- Fresh basil leaves for garnish
Instructions
Preheat and Prep Pasta
- Heat oven to 375°F (190°C). Boil large pot of salted water. Cook jumbo shells for 8 minutes until al dente. Drain and cool under cold water. Lay on clean towel to dry.
Make the Cheese Filling
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning. Filling should be thick.
Stuff the Shells
- Spread 1 cup marinara in baking dish. Fill each shell with 2 tbsp cheese mixture. Use spoon or piping bag. Place shells open side up in dish. Press gently.
Add Sauce and Cheese
- Pour remaining marinara over shells. Sprinkle 1 cup mozzarella on top. Cover dish with foil. Bake 20 minutes until bubbly.
Brown the Top
- Remove foil. Bake 10 more minutes until cheese is golden and melty. Edges should crisp slightly. Let rest 5 minutes before serving.
Garnish and Serve
- Sprinkle fresh basil on top. Scoop onto plates. Watch cheese stretch deliciously. Enjoy hot from the oven!