Description
Delicious stuffed jumbo pasta shells filled with ricotta, spinach, and topped with marinara sauce and cheese.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 6 cups fresh spinach (or 10 oz frozen, thawed and drained)
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups marinara sauce
- 1/4 cup additional mozzarella, for topping
- 2 tablespoons parmesan, for topping
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta shells until al dente. Drain and lay them on a baking sheet to cool and prevent sticking.
- In a skillet over medium heat, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Chop roughly and let cool.
- In a bowl, combine ricotta, chopped spinach, mozzarella, parmesan, egg, salt, and pepper. Mix until fully combined.
- Spoon or pipe filling into each shell. Spread 1 cup marinara on the bottom of a baking dish, then nestle stuffed shells in.
- Pour remaining marinara sauce over shells and top with extra mozzarella and parmesan.
- Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
- Let rest 5–10 minutes before serving. Garnish with fresh parsley and extra cheese, if desired.
Notes
- Ensure to cook the pasta until al dente to prevent them from becoming too soft when baked.
- Frozen spinach can be a convenient substitute if fresh spinach is not available.
- You can mix in other cheeses or herbs for additional flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg