Description
A comforting dish of jumbo pasta shells filled with a creamy spinach and ricotta mixture, baked with marinara and topped with cheese.
Ingredients
Scale
- 1 package jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain and drizzle with olive oil.
- Combine ricotta cheese, chopped spinach, half a cup of mozzarella, grated Parmesan, the egg, salt, and pepper in a large mixing bowl.
- Stuff each pasta shell generously with the cheese mixture.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish, seam side up.
- Top with remaining marinara and sprinkle with remaining mozzarella.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Let cool for a few minutes before serving.
Notes
Make-ahead tips: Prepare the filling and stuff the shells in advance. You can also freeze the stuffed shells and bake them from frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg