Description
Delicious jumbo pasta shells stuffed with creamy ricotta and fresh spinach, draped in marinara sauce.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Bring salted water to a boil in a large pot and cook the jumbo pasta shells according to package instructions, ensuring they remain al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, half of the shredded mozzarella, grated Parmesan cheese, egg, garlic powder, salt, and pepper; mix until well blended.
- Stuff each cooked shell with the creamy spinach and ricotta mixture, being careful not to overfill.
- Spread a thin layer of marinara sauce on the bottom of your baking dish.
- Arrange the stuffed shells snugly in the dish, facing upwards, and cover them generously with the remaining marinara sauce.
- Sprinkle the rest of the shredded mozzarella on top.
- Cover the 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.
- Allow the dish to cool slightly before serving.
Notes
For extra crispiness, place under the broiler for a minute or two at the end, watching carefully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: spinach, ricotta, stuffed shells, pasta, Italian, vegetarian, comfort food