Description
A comforting and indulgent dish of jumbo pasta shells filled with creamy ricotta and fresh spinach, topped with marinara sauce and melted mozzarella.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach (or frozen, thawed and drained)
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt & pepper, to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- Heat olive oil in a skillet over medium heat, add garlic and sauté until fragrant, about 1 minute.
- Add fresh spinach to the skillet and cook until wilted (2-3 minutes) or add thawed frozen spinach.
- In a mixing bowl, combine ricotta, cooked spinach, half of the mozzarella, Parmesan, salt, pepper, and Italian seasoning. Mix until well combined.
- Stuff each shell with the ricotta and spinach mixture.
- Spread marinara sauce on the bottom of a baking dish and arrange the stuffed shells snugly in the dish.
- Pour the remaining marinara sauce over the shells and top with the rest of the mozzarella cheese.
- Cover with foil and bake for 20-25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Prep ahead by refrigerating the stuffed shells before baking. You can also freeze them for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: spinach, ricotta, pasta, vegetarian, stuffed shells, Italian