Description
Deliciously cheesy stuffed pasta shells filled with creamy ricotta and fresh spinach, baked with marinara sauce.
Ingredients
Scale
- 12 large pasta shells
- Spinach (fresh or frozen)
- 15 oz ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente, then drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add spinach to the skillet and cook until wilted if fresh or heated through if frozen, about 3-4 minutes.
- Combine the cooked spinach, ricotta cheese, half of the mozzarella, Parmesan, salt, and pepper in a mixing bowl. Stir until well blended.
- Stuff each shell with a spoonful of the mixture.
- Spread marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with remaining marinara sauce and mozzarella.
- Bake for 25-30 minutes, until heated through and cheese is golden and bubbly.
- Serve warm and enjoy!
Notes
Make-ahead tips: Prepare the filling a day in advance and store in the fridge. Stuff shells just before baking for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: stuffed shells, spinach, ricotta, Italian cuisine, vegetarian pasta