Spinach and Ricotta Stuffed Shells
20min
35min
4
420
Chef's Note
For the best texture, be careful not to overcook the pasta shells as they'll continue to soften while baking. If you have time, you can make this dish ahead and refrigerate before baking - just add an extra 10 minutes to the covered baking time.
Tags
Ingredients
20 shells jumbo pasta shells
15 oz ricotta cheese
10 oz frozen spinach
1 large egg
1 cup mozzarella cheese
1/2 cup parmesan cheese
24 oz marinara sauce
2 cloves garlic
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook 20 jumbo pasta shells according to package directions until al dente (about 9 minutes). Drain and set aside to cool.
- 3
While pasta cooks, thaw 10 oz frozen spinach and squeeze out excess moisture using a clean kitchen towel.
- 4
Mince 2 cloves of garlic.
- 5
In a large mixing bowl, combine 15 oz ricotta cheese, thawed and drained spinach, 1 beaten egg, 1/2 cup grated parmesan cheese, and 1/2 cup shredded mozzarella cheese.
- 6
Add minced garlic, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to the cheese mixture. Stir until well combined.
- 7
Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- 8
Fill each cooked pasta shell with approximately 1-2 tablespoons of the ricotta-spinach mixture and arrange in the baking dish.
- 9
Pour the remaining marinara sauce over the stuffed shells.
- 10
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
- 11
Cover with aluminum foil and bake for 25 minutes.
- 12
Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly browned.
- 13
Let stand for 5 minutes before serving.
Nutrition Information (per serving)
420
24g
42g
18g
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