Spinach and Ricotta Stuffed Shells
Creamy ricotta and fresh spinach stuffed inside jumbo pasta shells, topped with marinara sauce for a comforting dish.
Ingredients
Pasta and Sauce
- 20 pieces jumbo pasta shells
- 2 cups marinara sauce
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese Divided into two portions
- 1 cup grated Parmesan cheese Divided into two portions
Vegetables and Seasoning
- 2 cups fresh spinach, cooked and chopped
- 1 pieces egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- to taste Fresh basil for garnish Optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Gather all your ingredients.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, about 9-11 minutes. Drain and lightly toss with olive oil to prevent sticking.
Prepare the Filling
- In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, cooked spinach, egg, garlic powder, onion powder, and a pinch of salt and pepper. Mix until well incorporated.
Assemble
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Carefully fill each pasta shell with the ricotta mixture and place them in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining mozzarella and Parmesan cheese on top.
Bake
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serve
- Let cool for a few minutes before garnishing with fresh basil. Serve warm.
Notes
These stuffed shells are great for meal prep and freeze well. Pair with garlic bread or a green salad for a complete meal.