Description
Easy Spinach and Ricotta Stuffed Shells are a delightful and comforting dish filled with fresh spinach and creamy ricotta cheese, perfect for any occasion.
Ingredients
Scale
- 20 large pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Boil a large pot of salted water, add pasta shells, and cook until al dente. Drain and cool.
- In a mixing bowl, combine ricotta cheese, chopped spinach, egg, garlic powder, salt, and pepper. Mix well.
- Fill each pasta shell with the spinach and ricotta mixture. Arrange in a greased baking dish.
- Cover with marinara sauce, sprinkle mozzarella and Parmesan cheese, and bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months; bake after thawing before serving.
- Serve with a side salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg