Description
A simple and delicious pasta dish with jumbo shells stuffed with creamy ricotta and spinach filling, baked in marinara sauce.
Ingredients
Scale
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and drained
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 24 oz marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
- Spread half the marinara sauce in a baking dish.
- Fill each shell with the ricotta mixture and place in the dish.
- Top with remaining marinara sauce and extra mozzarella if desired.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 5 more minutes until bubbly.
Notes
- Squeeze excess water from spinach to prevent a soggy filling.
- Use fresh or store-bought marinara sauce.
- Substitute cottage cheese for ricotta if needed.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 shells
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg