Cheesy Pasta Shell Casserole
Indulge in the cozy, cheesy goodness of this Cheesy Pasta Shell Casserole—a satisfying dish that's perfect for a family dinner or a gathering with friends. This recipe features tender jumbo pasta shells stuffed with a luscious blend of creamy ricotta, mozzarella, Parmesan, and fresh spinach, seasoned with aromatic garlic and Italian herbs. Baked to golden perfection in a rich marinara sauce, this casserole is topped with gooey melted cheese for a comforting and indulgent finish. With just 20 minutes of prep time, this crowd-pleaser is easy to assemble yet delivers big on flavor. Garnished with fresh basil leaves, this baked pasta dish is as visually appealing as it is delicious. Whether you’re craving Italian-inspired comfort food or looking for an impressive make-ahead meal, this cheesy pasta shell casserole checks all the boxes!
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Recipe Information
Ingredients
- 12 ounces Jumbo pasta shells
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 3 tablespoons Grated Parmesan cheese
- 1 Egg
- 2 cloves Garlic, minced
- 1 teaspoon Dried Italian seasoning
- 1 cup Fresh spinach, finely chopped
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 2 tablespoons of Parmesan cheese, the egg, minced garlic, Italian seasoning, chopped spinach, salt, and pepper. Mix well until thoroughly combined.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Carefully spoon the cheese mixture into each cooked pasta shell, filling generously, and place them open side up in the baking dish.
Pour the remaining 2 cups of marinara sauce over the stuffed shells, covering them completely. Sprinkle the remaining 1 cup of shredded mozzarella and 1 tablespoon of Parmesan over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh basil leaves, if desired, before serving.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 5709 mg | 248% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 20.8 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3988 mg | 307% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
