Description
Delicious stuffed pasta shells filled with creamy ricotta and fresh spinach, baked in marinara sauce for a comforting meal.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant. Add spinach and cook until wilted.
- In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, wilted spinach, salt, and pepper.
- Stuff each shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells on top of the marinara, then pour the remaining sauce over them.
- Sprinkle the rest of the mozzarella cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Notes
Make sure the pasta shells are not overcooked; they should be al dente to hold their shape when stuffed. Fresh spinach is recommended, but frozen spinach can also work with excess water squeezed out.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg