Description
Indulge in these comforting Spinach and Ricotta Stuffed Shells, filled with creamy ricotta and vibrant spinach, enveloped in marinara sauce and topped with melted mozzarella.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and cool.
- Prepare the filling by blending ricotta, cooked spinach, half of the mozzarella, Parmesan, and egg in a mixing bowl. Season with salt and pepper.
- Stuff the shells with the ricotta and spinach mixture.
- Prepare a 9×13-inch baking dish by spreading half of the marinara sauce on the bottom.
- Arrange the filled shells in the dish, open side up. Pour the remaining marinara sauce over them.
- Top with the remaining mozzarella cheese.
- Bake covered with aluminum foil for 20 minutes, then uncover and bake for another 10 minutes until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
Make ahead by assembling a day prior and refrigerating. Bake straight from the fridge, adding a few minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spinach, ricotta, stuffed shells, pasta, vegetarian, Italian