Description
Delicious jumbo pasta shells filled with a creamy ricotta, mozzarella, and spinach mixture, baked to perfection with marinara sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 2 cups marinara sauce
- 1 large egg
- 2 cloves garlic, minced
- Salt and pepper to taste
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 large bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, minced garlic, salt, and pepper until well mixed.
- Carefully stuff each cooked pasta shell with the cheese mixture using a spoon or a piping bag.
- Spread a layer of marinara sauce at the bottom of a 9×13 inch baking dish.
- Place the stuffed shells in the dish and cover with remaining marinara sauce.
- Sprinkle additional mozzarella and Parmesan on top.
- Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
Serve with a fresh garden salad and garlic bread. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: stuffed shells, pasta, cheesy, comfort food, baked pasta