1. Preheat the Oven and Boil the Pasta Shells

To start, preheat your oven to 375°F (190°C). This is the optimal temperature for baking the stuffed shells to perfection, ensuring that the cheese filling melts beautifully and the pasta shells become tender without overcooking.

While the oven heats up, bring a large pot of salted water to a boil. Once boiling, add your jumbo pasta shells and cook them according to the package instructions, but be sure to subtract about one minute from the suggested time to avoid overcooking. The pasta should be slightly firmer than al dente since it will continue to soften in the oven during baking. Once the shells are cooked, drain them and immediately rinse with cold water to stop the cooking process. This will help them maintain their shape and prevent them from becoming mushy when baked. Set the shells aside to cool.

2. Sauté the Garlic and Spinach

While the shells are cooling, heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about one minute, or until fragrant. The garlic will start to release its aromatic oils, which will infuse the dish with a savory depth of flavor.

If you’re adding spinach (which I highly recommend for its added flavor and nutritional benefits), chop it into small strips or roughly tear it into pieces. Add the spinach to the skillet and toss it with the garlic. Cook the spinach for about 3 minutes, or until it has fully wilted. The spinach will release some moisture, so make sure to cook it down until most of the liquid evaporates. Set the spinach and garlic mixture aside to cool.

3. Prepare the Cheese Filling

Now it’s time to prepare the delicious cheese filling that will make this dish so irresistible. In a large mixing bowl, combine 15 oz. ricotta cheese, ½ cup grated Parmesan, and half of the shredded mozzarella (about 1 ½ cups). The ricotta provides a creamy, slightly grainy texture, while the mozzarella gives the filling a melt-in-your-mouth quality.

Add 2 tablespoons of cream cheese to the bowl, which will make the filling even creamier and more luscious. Crack an egg into the mixture to help bind everything together. Then, season the mixture with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried basil, ½ teaspoon dried parsley, and ½ teaspoon dried oregano. Stir everything together until the mixture is smooth and well combined. Once the spinach and garlic mixture has cooled, gently fold it into the cheese mixture.

4. Assemble the Stuffed Shells

Now comes the fun part: assembling the stuffed shells. Start by spreading half of the marinara sauce (12 ounces) on the bottom of a 9×13-inch casserole dish or a 12-inch round oven-safe skillet. This layer of sauce will prevent the shells from sticking to the dish while baking and infuse the pasta with flavor as it bakes.

Next, carefully stuff each cooked pasta shell with the cheese and spinach mixture. Use a spoon to fill each shell generously, making sure the filling is evenly distributed. Once all the shells are stuffed, arrange them in a single layer in the baking dish.

Pour the remaining 12 ounces of marinara sauce over the top of the shells, ensuring they are well-coated. Sprinkle the remaining mozzarella cheese (about 1 ½ cups) and a little extra grated Parmesan on top of the shells. This will create a cheesy, golden crust when baked.

5. Bake the Stuffed Shells

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the stuffed shells for 20 minutes, allowing the cheese to melt and the flavors to meld. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is bubbly and golden brown. If you prefer a crispier, more browned top, you can broil the dish for 1-2 minutes at the end of the baking time. Just keep a close eye on it to prevent burning.

6. Garnish and Serve

Once the stuffed shells are done baking, remove them from the oven and let them rest for a few minutes. This helps the filling set and makes the shells easier to serve. Garnish with freshly chopped parsley for a burst of color and a hint of freshness. The parsley not only looks beautiful but adds a light, herbal note to balance the richness of the dish.

Serve your stuffed shells hot, straight from the oven, with a side of garlic bread or a crisp green salad. If you’re feeling extra indulgent, a glass of red wine, like Chianti or Sangiovese, pairs beautifully with this dish, enhancing the savory flavors and adding a touch of sophistication to your meal.