Description
Delightful stuffed shells filled with a creamy spinach and ricotta mixture, baked in marinara sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups marinara sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions, ensuring they are al dente. Drain and set aside.
- Sauté chopped onion and minced garlic in olive oil over medium heat until soft and fragrant, about 3-4 minutes.
- Add the chopped spinach to the skillet and cook until wilted, around 2-3 minutes.
- In a mixing bowl, combine ricotta, sautéed spinach, mozzarella, parmesan, salt, and pepper. Stir until creamy.
- Stuff the cooked shells with the ricotta mixture.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the baking dish and pour more marinara sauce on top.
- Sprinkle extra mozzarella cheese on top.
- Bake for 25-30 minutes, or until hot and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 50mg