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
Ingredients
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.