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Spinach and Ricotta Stuffed Shells: A Pasta Lover's Delight!
Indulge in the creamy goodness of spinach and ricotta encased in tender pasta shells, topped with a rich tomato sauce and melted mozzarella.
Prep
: 10
Total
: 25 minutes
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Ingredients
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Main Ingredients
12
ounces
jumbo pasta shells
about 20-24 shells
15
ounces
ricotta cheese
1
cup
grated Parmesan cheese
10
ounces
fresh spinach
cooked and chopped
1
teaspoon
garlic powder
1
teaspoon
Italian seasoning
24
ounces
marinara sauce
divided
2
cups
shredded mozzarella cheese
divided
Instructions
Preparation Steps
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook the pasta shells according to package directions. Drain and set aside.
In a large bowl, mix together ricotta cheese, Parmesan cheese, cooked spinach, garlic powder, and Italian seasoning.
Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
Stuff each shell with the cheese and spinach mixture and place in the baking dish.
Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella cheese.
Bake for 25-30 minutes or until cheese is bubbly and golden.
Notes
Serve with a fresh side salad and garlic bread for a full meal. These shells can also be frozen for a quick future meal.