Description
Deliciously cheesy stuffed pasta shells filled with a mixture of ricotta, mozzarella, Parmesan, and fresh spinach, topped with marinara sauce and baked to perfection.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 large egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 12–15 large pasta shells
- 2 cups marinara sauce
- Olive oil (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine the ricotta, half of the mozzarella, Parmesan, spinach, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth.
- Using a spoon, carefully fill each shell with the ricotta mixture.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange the filled shells on top and cover them with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese over the top of the shells.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Allow the dish to cool for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
- For added flavor, drizzle olive oil on top before baking.
- Feel free to add other vegetables to the filling, such as mushrooms or onions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg