Description
Delicious pasta shells stuffed with a creamy spinach and ricotta filling, topped with marinara sauce and cheese.
Ingredients
Scale
- 12 large pasta shells
- 2 cups ricotta cheese
- 1 cup cooked spinach, chopped
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine ricotta cheese, cooked spinach, 1/2 cup mozzarella cheese, Parmesan cheese, 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.
- Stuff each pasta shell with the ricotta and spinach mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- You can use fresh spinach instead of cooked if you prefer. Just sauté it until wilted before mixing it with the cheese.
- Feel free to add additional herbs or spices to customize the flavor.
- These stuffed shells can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 220
- Sugar: 4
- Sodium: 300
- Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 12
Keywords: spinach and ricotta stuffed shells, stuffed pasta shells, vegetarian pasta dish, Italian recipe, baked stuffed shells