Description
A comforting dish of jumbo pasta shells stuffed with creamy ricotta and fresh spinach, topped with marinara sauce and melted cheese.
Ingredients
Scale
- 12–15 Jumbo Pasta Shells
- 15 oz Ricotta Cheese
- 3 cups Fresh Spinach, chopped
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 2 cups Marinara Sauce
- 2 cloves Garlic, minced
- 1 tablespoon Olive Oil
- Salt and Pepper, to taste
- Italian Seasoning, optional
Instructions
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and let cool.
- In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Toss in the chopped spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper.
- In a mixing bowl, combine ricotta, sautéed spinach, half of the mozzarella, half of the Parmesan, and Italian seasoning (if using). Mix well.
- Fill each cooked shell with a generous spoonful of the spinach and ricotta mixture.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish. Place the stuffed shells seam-side up in the dish. Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
- Let the stuffed shells rest for 5 minutes before serving.
Notes
For added flavor, consider incorporating fresh herbs or red pepper flakes for a spicy kick.
- Prep Time: 20 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, pasta, spinach, ricotta, Italian cooking