Spinach and Ricotta Stuffed Shells
A delightful and comforting dish that combines creamy ricotta cheese with spinach, perfect for family dinners and gatherings.
Ingredients
Pasta and Filling
- 12 pieces jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped Make sure to squeeze out excess moisture
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste salt and pepper
Sauce
- 2 cups marinara sauce
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente; drain and set aside.
- In a mixing bowl, combine ricotta cheese, cooked spinach, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
Assembly and Baking
- Fill each pasta shell with the cheese mixture and place in a baking dish.
- Spread marinara sauce over the stuffed shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve warm.
Notes
For the best presentation, serve with extra marinara and sprinkle with Parmesan or fresh basil. Pair with a simple green salad or garlic bread. Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze before baking, thaw overnight when ready to use.