Spinach and Ricotta Stuffed Shells
A delightful and comforting dish combining spinach and creamy ricotta cheese, wrapped in tender jumbo pasta shells, perfect for both weeknight dinners and special occasions.
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells Cook according to package instructions.
- 2 cups marinara sauce Can use store-bought sauce.
Filling
- 2 cups fresh spinach, chopped Feel free to substitute with other greens.
- 1 cup ricotta cheese Can substitute with cottage cheese if desired.
- 1 cup mozzarella cheese, shredded Divided into two portions.
- 1/2 cup Parmesan cheese, grated
- 1 large egg Acts as a binder for the filling.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust seasoning according to preference.
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 chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Stuff each cooked pasta shell with the spinach and ricotta mixture.
Baking
- Spread 1 cup of marinara sauce on 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 the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Serve warm from the oven with a side salad or garlic bread. Can be made ahead of time and stored in the refrigerator or frozen.