Spinach and Ricotta Stuffed Shells: A Delicious Italian Feast
Indulge in this delightful Italian dish with a creamy spinach and ricotta filling, topped with marinara and plenty of cheese.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 oz jumbo pasta shells about 20 shells
- 15 oz ricotta cheese
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 2 cups fresh spinach chopped
- 2 large eggs beaten
- 24 oz marinara sauce store-bought or homemade
- 4 cloves garlic minced
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, spinach, eggs, garlic, oregano, basil, salt, and pepper until well combined.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Fill each shell with the cheese and spinach mixture. Place stuffed shells in the baking dish.
- Top shells with remaining marinara sauce and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes or until cheese is bubbly and golden.
Notes
You can add cooked ground beef or sausage to the filling for a meatier dish.