Description
Delicious stuffed pasta shells filled with a rich ricotta and spinach mixture, baked in marinara sauce for a comforting meal.
Ingredients
Scale
- 12–15 large pasta shells (cooked al dente)
- 2 cups ricotta cheese (or cottage cheese for a lighter option)
- 1 cup fresh spinach (or frozen, thoroughly drained)
- 1 cup grated mozzarella cheese (or vegan cheese)
- 1/2 cup grated Parmesan cheese (or parmesan alternatives)
- 1 egg (or flax egg for vegan option)
- 2 cups marinara sauce (homemade or store-bought)
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Gather and prep your ingredients. Cook the pasta in salted boiling water until al dente. Drain, rinse with cold water, and set aside.
- In a large bowl, combine the ricotta, spinach, 1/2 cup mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Mix until well-blended.
- Using a spoon, carefully fill each cooked pasta shell with the ricotta-spinach mixture. Place them in a baking dish, opening side up.
- Pour marinara sauce over the stuffed shells, ensuring even coverage. Sprinkle the remaining mozzarella cheese over the top.
- Cover with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let the dish cool for a few minutes, garnish with fresh basil or parsley, slice, and serve hot!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed pasta, ricotta, spinach, Italian cuisine, vegetarian dinner, comfort food