Description
Delicious pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted cheese.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups marinara sauce
- Extra mozzarella cheese for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
- In a large bowl, mix together the ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, onion powder, salt, and pepper until well combined.
- Fill each cooked pasta shell with the ricotta and spinach mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the baking dish, seam side up, and pour the remaining marinara sauce over the top.
- Sprinkle extra mozzarella cheese on top of the shells.
- Cover the dish with 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 add cooked ground meat or sausage to the cheese mixture for extra flavor.
- For a lighter version, use low-fat ricotta and mozzarella cheese.
- These can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 16
- Cholesterol: 70
Keywords: spinach and ricotta stuffed shells, pasta shells recipe, vegetarian pasta dish, Italian stuffed shells, easy stuffed shells