Description
A creamy and flavorful dish featuring jumbo pasta shells stuffed with a rich spinach and ricotta mixture, topped with a smooth basil cream sauce.
Ingredients
Scale
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F.
- Cook pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix ricotta, spinach, Parmesan, egg, garlic powder, salt, and pepper.
- Fill each shell with the ricotta mixture and place in a baking dish.
- In a small saucepan, heat heavy cream and basil over low heat for 3 minutes.
- Pour the basil cream sauce over the stuffed shells.
- Sprinkle mozzarella cheese on top.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- Use fresh basil for the best flavor.
- Drain ricotta well to avoid excess moisture.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95mg
Keywords: spinach ricotta stuffed shells, basil cream pasta, vegetarian pasta bake