Description
A warm and hearty recipe for spinach and ricotta stuffed shells, perfect for weeknight dinners or festive gatherings, combining creamy cheese with fresh greens.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, blend together chopped spinach, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, garlic powder, salt, and pepper until well combined.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Fill each pasta shell with the spinach and ricotta mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle the rest of the mozzarella on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.
- Garnish with fresh basil before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. They freeze well if cooled completely and wrapped properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed shells, spinach, ricotta, pasta, Italian, vegetarian