Stuffed Pasta Shells
These cheesy, saucy stuffed pasta shells are absolute perfection! I am a sucker for pasta and this recipe is so versatile and customizable. It is super simple to make and yields so many stuffed shells (hello leftovers!). This dish is bursting with flavor- the shells are filled with 2 kinds of cheese, herbs, fresh greens, and chickpeas – all nestled in a delicious marinara sauce. Bon Appétit!
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup drained, cooked chickpeas
- 2 cups fresh spinach
- 1 cup ricotta cheese (or feta cheese)
- 1/2 cup grated parmesan, plus extra for garnish
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried basil
- 1/4 tsp ground nutmeg
- 1/4 tsp cumin powder
- 1/2 tsp crushed red pepper (optional)
- 12 oz jumbo pasta shells
- 3 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F degrees.
Stuffing
- Place 1 tbsp of olive oil in a large frying pan over medium heat. Once oil has heated, add the chopped onion and garlic and sauté until fragrant (about 1-2 mins). Add the chickpeas and stir to combine well. Add the fresh spinach, ricotta cheese, Parmesan, salt, pepper, dried basil, ground nutmeg, cumin powder, and crushed red pepper. Stir until stuffing mixture is well-combined. Set aside.
Pasta Shells
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions (remove from heat just before becoming al dente). Drain and rinse with cool water. Set aside.
- In a large baking dish, spread and evenly coat bottom of dish with the marinara sauce.
- Spoon the stuffing mixture into the pasta shells and place in baking dish, on top of marinara sauce. Arrange in even rows. Sprinkle fresh basil garnish on top and any additional grated Parmesan cheese. Drizzle 1 tbsp of olive oil on top.
- Cover the baking dish tightly with aluminum foil and bake for 20-25 minutes, or until marinara sauce is hot and bubbly. Serve immediately.
