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Dark Cheesy Stuffed Shells

This dish features large pasta shells filled with a creamy, spinach-infused ricotta mixture, baked under a layer of marinara and melted mozzarella. The result is a gooey, chaotic pocket of cheesy goodness with a slightly crispy top, offering a comforting yet daring flavor experience. Perfect for a cozy, indulgent night with a dark twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 pieces jumbo pasta shells uncooked
  • 1 cup ricotta cheese or mascarpone for extra richness
  • 1 cup cooked spinach fresh or frozen, squeezed dry
  • 2 cloves garlic minced finely
  • 1 cup mozzarella cheese shredded, for topping
  • 1 cup marinara sauce or spicy arrabbiata for heat
  • 1/4 teaspoon nutmeg ground

Equipment

  • Large pot
  • Mixing bowl
  • Spoon or piping bag
  • Baking dish

Method
 

  1. Preheat your oven to 180°C (350°F) and bring a large pot of salted water to a boil.
  2. Carefully add the jumbo shells to the boiling water and cook until just al dente, about 8 minutes, until they are tender but still hold their shape.
  3. Drain the shells and set them aside to cool slightly, so they are easier to handle without burning your fingers.
  4. In a mixing bowl, combine the ricotta cheese, cooked spinach, minced garlic, and a pinch of ground nutmeg. Mix until smooth and well blended.
  5. Using a spoon or piping bag, stuff each shell generously with the cheesy spinach mixture, ensuring a good amount is packed inside.
  6. Arrange the filled shells in a baking dish in a single layer. Spoon marinara sauce evenly over the shells and sprinkle shredded mozzarella on top.
  7. Bake uncovered in the preheated oven for 25 to 30 minutes, until the sauce is bubbling and the cheese on top is melted, golden, and slightly crispy around the edges.
  8. Remove from the oven and let the dish rest for 5 minutes to allow the cheese to set and make serving easier.
  9. Serve hot, enjoying the gooey, cheesy pockets with a dark, savory crust on top—perfect for a cozy, daring dinner.

Notes

Ensure shells are cooked just enough to prevent tearing when stuffing. Drain excess moisture from spinach for a creamier filling. Cover with foil if cheese browns too quickly during baking.