Description
Delicious jumbo pasta shells stuffed with a ricotta and spinach filling, baked in marinara sauce, and topped with mozzarella cheese.
Ingredients
Scale
- 1 cup ricotta cheese (Use fresh for best flavor)
- 1 cup shredded mozzarella cheese (Plus more for topping)
- 0 cups grated Parmesan cheese
- 1 cup fresh spinach, chopped (Can substitute with other greens)
- 3 cloves garlic, minced (Enhances flavor)
- 1 large egg (For binding the filling)
- to taste salt and pepper (Adjust based on your preference)
- 20 pieces jumbo pasta shells (Cooked al dente)
- 2 cups marinara sauce (Store-bought or homemade)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water. Cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and rinse under cold water.
- In a mixing bowl, combine the ricotta cheese, ½ cup of mozzarella, Parmesan cheese, chopped spinach, minced garlic, egg, salt, and pepper. Mix until well combined.
- Stuff each cooked jumbo shell with the ricotta mixture.
- Spread half of the marinara sauce at the bottom of a baking dish. Place stuffed shells on top and pour the remaining sauce over them. Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden brown.
- Let the dish cool for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
- For best flavor, use fresh ricotta cheese.
- You can substitute the spinach with other greens if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg