Description
Jumbo pasta shells filled with creamy ricotta and spinach, baked in a bubbling tomato sauce with melted cheese.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 cups fresh spinach (chopped and sautéed)
- 1 egg
- ½ cup Parmesan cheese, grated
- 3 cups marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Instructions
- Cook shells in salted water until al dente, then drain and set aside.
- In a skillet, sauté garlic and spinach in olive oil until wilted; cool slightly.
- In a bowl, mix ricotta, spinach, egg, Parmesan, salt, and pepper.
- Spread 1 cup marinara sauce on the bottom of a baking dish.
- Stuff each shell with ricotta-spinach mixture and place in the dish.
- Pour remaining sauce over the shells, sprinkle with mozzarella and extra Parmesan.
- Cover with foil and bake for 25 minutes; uncover and bake another 10–15 minutes until bubbly and golden.
Notes
- Ensure the pasta shells are cooked al dente to prevent them from becoming too soft during baking.
- Feel free to add more vegetables or spices to the ricotta mixture for added flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg