Description
Comforting pasta shells filled with creamy ricotta and spinach, baked under marinara and mozzarella.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook until just al dente. Drain and let cool.
- In a medium bowl, stir together ricotta, spinach, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Spoon about 2 tablespoons of filling into each shell. Arrange stuffed shells in the baking dish, seam-side up, over a thin layer of marinara.
- Pour remaining marinara over the shells and sprinkle extra mozzarella on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for 10 more minutes until cheese is bubbly.
- Let it rest for 5-10 minutes before serving.
Notes
Feel free to adjust the filling; for a vegan version, use tofu-based ricotta and skip the egg.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: pasta, stuffed shells, spinach, ricotta, vegetarian, comfort food