Spinach and Ricotta Stuffed Shells
A delicious and comforting dish packed with nutrients, perfect for family dinners or special occasions.
Ingredients
Pasta and filling
- 20 large large pasta shells Choose large shells for easy stuffing.
- 1 cup ricotta cheese
- 1 cup spinach, chopped Fresh or frozen, blanched if using fresh.
- 1 cup mozzarella cheese, shredded Divided into two portions.
- 1/2 cup parmesan cheese, grated
- 1 unit egg Helps bind the filling.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to preference.
Sauce
- 2 cups marinara sauce Use your favorite brand or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each pasta shell with the ricotta mixture.
Baking
- Spread a layer of marinara sauce at the bottom of a baking dish. Place the stuffed shells on top of the sauce.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Serve the stuffed shells warm, optionally garnished with fresh herbs like basil or parsley. Pair with a fresh salad or garlic bread.