Spinach and Ricotta Stuffed Shells
A delicious and comforting dish made with jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and mozzarella cheese.
Ingredients
Pasta and Sauce
- 12 pieces Jumbo pasta shells
- 2 cups Marinara sauce
- 1 tablespoon Olive oil For drizzling
Filling
- 15 oz Ricotta cheese
- 1 cup Spinach Fresh or frozen, cooked and drained
- 1 cup Mozzarella cheese Shredded
- 1/2 cup Parmesan cheese Grated
- 1 large Egg Lightly beaten
- 2 cloves Garlic Minced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, cooked spinach, 1 cup of mozzarella cheese, parmesan cheese, egg, minced garlic, salt, and pepper.
- Fill each cooked pasta shell with the ricotta and spinach mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells on top of the sauce, then cover with the remaining marinara sauce and the rest of the mozzarella cheese.
- Drizzle with olive oil and cover the dish with foil.
Baking
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let it cool slightly before serving.
Notes
Serve the stuffed shells hot, garnished with extra parmesan cheese or fresh parsley. To save time, use pre-cooked or frozen spinach. Customize the filling with ground meat or other vegetables as desired.