Spinach Ricotta Stuffed Shells
A delightful Italian dish combining spinach and creamy ricotta cheese, baked in marinara sauce and topped with melted mozzarella.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 350 kcal
Pasta Shells
- 12 pieces jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- to taste fresh basil leaves for garnish (optional)
Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, about 8 to 10 minutes. Drain and set aside to cool.
In a large mixing bowl, combine chopped spinach, ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
Spread 1 cup of marinara sauce in a 9x13 inch baking dish. Stuff each pasta shell with the spinach and ricotta mixture and place them in the dish open side up. Pour the remaining marinara sauce over the shells and sprinkle with the remaining 1/2 cup of mozzarella.
Preheat the oven to 375°F. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let cool for 5 minutes before serving.
Calories: 350kcalProtein: 20gSodium: 600mg
Keyword ricotta, spinach, stuffed shells