Description
Comforting and creamy spinach and ricotta stuffed shells that are easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 2 cups fresh or frozen spinach, thawed and squeezed dry
- 2 cups marinara sauce
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- Italian herbs (optional)
- Olive oil (for tossing pasta)
Instructions
- Boil the pasta shells in salted water until al dente, then drain and set aside.
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together ricotta, mozzarella, Parmesan, egg, spinach, garlic, salt, pepper, and Italian herbs.
- Spread some marinara sauce in the bottom of a baking dish.
- Stuff each pasta shell with the cheese-spinach mixture and place in the baking dish.
- Pour remaining marinara sauce over the stuffed shells and sprinkle with more cheese.
- Bake for 25-30 minutes, until bubbly and golden on top.
- Serve hot, optionally with extra sauce poured over each serving.
Notes
Feel free to experiment with different cheese types or add cooked chicken for extra protein. Leftovers make a great next-day lunch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg