Spinach and Ricotta Stuffed Shells
A warm, simple pasta dish featuring large pasta shells stuffed with a creamy ricotta and spinach mixture, topped with marinara sauce and baked until bubbly.
Ingredients
For the stuffed shells
- 12 pieces large pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped Squeeze excess water if wet.
- 1 cup mozzarella cheese, shredded Divided into two portions.
- 1/2 cup grated Parmesan cheese
- 1 piece egg Room temperature for easy mixing.
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust according to taste.
- Olive oil for greasing
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Grease a baking dish with olive oil.
- Fill each pasta shell with the cheese and spinach mixture and place them in the baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Serve warm.
Notes
Do not overcook the shells; they should be slightly firm. For extra flavor, add a pinch of nutmeg or chopped basil. Leftovers can be covered and reheated in the oven or microwave.