9 Quick and Easy Vegetarian Casseroles Everyone Will Love

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Large pasta shells filled with a creamy spinach-ricotta blend, baked in tomato sauce and topped with mozzarella—what’s not to love? It’s a cozy, satisfying dish that freezes beautifully and reheats like a dream. A family favorite that’s always a hit.

Ingredients (serves 4-6):

• 20 jumbo pasta shells
• 1 (15 oz) container ricotta cheese
• 1 egg
• 1½ cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 2 cups marinara sauce
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F. Cook shells until al dente; drain.
2. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, spinach, salt, and pepper.
3. Spread 1 cup marinara in a baking dish. Fill each shell with ricotta mixture and place seam-side up in the dish.
4. Pour remaining sauce over shells and top with remaining mozzarella.
5. Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Let rest before serving.