Description
Indulge in the delightful flavors of Spinach and Ricotta Stuffed Shells. These jumbo pasta shells are generously filled with a creamy ricotta and fresh spinach mixture, then baked in marinara sauce to perfection. Ideal for family dinners or gatherings, this comforting dish is both easy to prepare and a guaranteed crowd-pleaser.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups fresh spinach
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in boiling salted water until al dente, then drain and cool.
- In a skillet, heat olive oil over medium heat, add garlic until fragrant, then stir in spinach until wilted. Remove from heat.
- In a bowl, combine ricotta, sautéed spinach, egg, Parmesan, Italian seasoning, salt, and pepper; mix until smooth.
- Fill each shell with the ricotta mixture.
- Spread half of the marinara sauce in a baking dish; arrange filled shells on top. Cover with remaining sauce and sprinkle extra Parmesan.
- Bake covered with foil for 25 minutes; uncover and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells (approximately 280g)
- Calories: 410
- Sugar: 6g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg