Spinach and Ricotta Stuffed Shells
A delightful vegetarian dish perfect for family dinners, combining stuffed jumbo pasta shells with a flavorful spinach and ricotta filling.
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells Cook according to package instructions.
- 1 jar marinara sauce For covering the stuffed shells.
Filling
- 2 cups fresh spinach, chopped Nutritious greens to add flavor.
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded For stringy texture.
- 1/2 cup Parmesan cheese, grated
- 1 piece egg Helps bind the filling.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
Assembly and Baking
- Stuff each cooked pasta shell with the spinach and ricotta mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Garnish with fresh basil or extra Parmesan cheese. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Unbaked stuffed shells can be frozen for up to 2 months.