Description
Spinach ricotta stuffed shells recipe with a rich tomato sauce.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup cooked spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions. Drain and set aside.
- In a bowl, combine ricotta, spinach, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Fill each pasta shell with the cheese mixture.
- Spread half of the marinara sauce in the bottom of a baking dish.
- Place the stuffed shells on top of the sauce in the baking dish.
- Pour the remaining marinara sauce over the shells.
- Cover the dish with aluminum foil.
- Bake for 25 minutes, then uncover and bake for an additional 10 minutes until bubbly.
- Let it rest for 5 minutes before serving.
Notes
- You can add herbs like basil or parsley for additional flavor.
- Try using different cheeses for a unique taste.
- For a meat variation, add cooked ground beef or sausage to the ricotta mixture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: spinach ricotta stuffed shells, pasta recipe, Italian cuisine, vegetarian main dish