Description
Cooking Spinach and Ricotta Stuffed Shells is a delightful way to impress family and friends with minimal effort. These jumbo pasta shells are filled with a creamy mixture of ricotta and fresh spinach, all smothered in savory marinara sauce. They are perfect for weeknight dinners or special occasions, offering a satisfying meal that looks as good as it tastes.
Ingredients
Scale
- 12 large pasta shells
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese (whole milk)
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Cook the pasta shells in salted boiling water until al dente; drain and set aside.
- In a mixing bowl, combine ricotta, spinach, Parmesan, garlic, Italian seasoning, salt, and pepper.
- Fill each pasta shell with the spinach-ricotta mixture.
- Spread half of the marinara sauce in a baking dish. Place stuffed shells seam-side up and cover with remaining sauce.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg