Stuffed Shells with Spinach and Ricotta
Stuffed Shells with Spinach and Ricotta
Ingredients
For the Pasta and Filling
- 12 ounces jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces fresh spinach, chopped
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 cup mozzarella cheese, shredded, plus 1 cup for topping
- 1 egg, large
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 24 ounces marinara sauce
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Cook the jumbo pasta shells according to package directions until al dente. Drain thoroughly and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 3
In a large bowl, combine the ricotta cheese, chopped spinach, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, garlic powder, dried oregano, salt, and black pepper. Mix until all ingredients are well combined.
⏱️ 10 min
- 4
Spread about 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
⏱️ 2 min
- 5
Carefully stuff each cooked pasta shell with a generous amount of the spinach and ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
⏱️ 10 min
- 6
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese and additional grated Parmesan cheese over the top.
⏱️ 3 min
- 7
Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 8
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the sauce is hot.
⏱️ 10 min•🌡️ 375
- 9
Let the dish rest for a few minutes before serving.
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Shells with Spinach and Ricotta
For the Pasta and Filling
- 12 ounces jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces fresh spinach, chopped
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 cup mozzarella cheese, shredded, plus 1 cup for topping
- 1 egg, large
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 24 ounces marinara sauce
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Cook the jumbo pasta shells according to package directions until al dente. Drain thoroughly and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min - 3
In a large bowl, combine the ricotta cheese, chopped spinach, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, garlic powder, dried oregano, salt, and black pepper. Mix until all ingredients are well combined.
⏱️ 10 min - 4
Spread about 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
⏱️ 2 min - 5
Carefully stuff each cooked pasta shell with a generous amount of the spinach and ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
⏱️ 10 min - 6
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese and additional grated Parmesan cheese over the top.
⏱️ 3 min - 7
Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 8
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the sauce is hot.
⏱️ 10 min•🌡️ 375 - 9
Let the dish rest for a few minutes before serving.