Description
Discover this irresistible spinach ricotta stuffed shells recipe perfect for a cozy dinner Unveil the technique for a delicious dish everyone will love
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped or 1 cup frozen spinach, thawed and drained
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Boil a large pot of salted water over high heat. Add the jumbo pasta shells and cook according to package instructions until al dente, about 9-11 minutes. Drain the pasta and set it aside.
- In a large mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, grated Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Preheat the oven to 375°F (190°C). Stuff each cooked shell with about 2 tablespoons of the spinach and ricotta mixture. Arrange the stuffed shells in a baking dish coated with a layer of marinara sauce.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle the rest of the mozzarella cheese on top.
- Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
- Allow the stuffed shells to cool for a few minutes before serving. Garnish with fresh basil if desired.
- Prep Time: 30 minutes
- minutes: 25
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360 calories
- Sugar: 1 g
- Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 186 mg