Description
A comforting baking dish of spinach and ricotta stuffed shells, perfect for weeknight dinners and potlucks.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce (about 24 oz / 680 g)
- Salt and pepper to taste
- Italian seasoning (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, cooked spinach, half of the mozzarella cheese, parmesan cheese, egg, salt, pepper, and Italian seasoning if using.
- Stuff each cooked pasta shell with the cheese mixture.
- In a baking dish, spread a layer of marinara sauce on the bottom. Arrange stuffed shells in the dish and cover with remaining marinara sauce.
- Sprinkle the rest of the mozzarella cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool slightly before serving. Enjoy your delicious Spinach and Ricotta Stuffed Shells!
Notes
For a crisper top, finish under the broiler for 1–2 minutes. Ensure the bake reaches an internal temp of 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 100mg