Spinach and Ricotta Stuffed Shells
A delicious and nutritious dish of jumbo pasta shells filled with creamy ricotta cheese and fresh spinach, topped with marinara and melted cheese, perfect for any occasion.
Ingredients
Pasta and Filling Ingredients
- 24 pieces jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 piece egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, mix together ricotta cheese, chopped spinach, egg, garlic powder, salt, and pepper.
Assembly and Baking
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the spinach and ricotta mixture and place them in the baking dish.
- Pour remaining marinara sauce over the stuffed shells and sprinkle mozzarella and Parmesan cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil if desired and serve hot.
Notes
Tip: You can store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place them in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through. You can also freeze the stuffed shells before baking.