Description
A delicious and creamy pasta dish featuring jumbo pasta shells stuffed with a rich spinach and ricotta filling, baked in a savory tomato sauce.
Ingredients
Scale
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and drained
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 24 oz marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells according to package instructions, then drain and set aside.
- In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.
- Spread half the marinara sauce in a baking dish.
- Spoon the filling into each shell and arrange them in the dish.
- Pour the remaining sauce over the shells.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10 more minutes until bubbly.
Notes
- Thaw and squeeze excess water from spinach to prevent sogginess.
- Add red pepper flakes for a spicy kick.
- Substitute cottage cheese for ricotta if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 shells
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg
Keywords: spinach ricotta stuffed shells, baked pasta, vegetarian pasta