Creamy, cheesy stuffed shells seasoned with McCormick® herbs and spices are a dream on busy weeknights. Prepare the filling and shells ahead of time to keep this stuffed shells recipe super easy. Whether you're craving Italian or a flavorful ricotta stuffed shells recipe, this dish will become your new go-to!
Creamy, cheesy stuffed shells seasoned with McCormick® herbs and spices are a dream on busy weeknights. Prepare the filling and shells ahead of time to keep this stuffed shells recipe super easy. Whether you're craving Italian or a flavorful ricotta stuffed shells recipe, this dish will become your new go-to!
Key products
Instructions
Instructions
- Cook pasta according to package directions for al dente. Drain very well and separate to keep from sticking.
- Preheat oven to 375°F. Pour 1 jar of marinara sauce into bottom of 13x9-inch casserole dish, spreading evenly to cover bottom of dish.
- Mix ricotta, Parmesan, spinach, egg, garlic powder, onion powder, oregano, parsley, salt, pepper, and crushed red pepper in large bowl. Carefully spoon about 2 tablespoons ricotta filling into each cooked pasta shell. Arrange in casserole dish in an evenly layer.
- Spoon remaining jar of marinara sauce evenly over top of filled pasta. Sprinkle with mozzarella cheese. Cover with foil
- Bake 25 minutes. Remove foil and bake 10 to 15 minutes longer, or until cheese is melted and lightly browned. Let stand 5 to 10 minutes before serving. Serve with grated Parmesan cheese and garlic bread, if desired.
