Description
Delicious jumbo pasta shells filled with creamy ricotta and fresh spinach, topped with marinara and mozzarella.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 15 oz ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package directions.
- Drain and set aside.
- Heat olive oil in a skillet over medium heat.
- Add the chopped spinach and sauté until wilted, about 3 minutes.
- In a mixing bowl, combine the cooked spinach, ricotta cheese, half of the mozzarella, Parmesan cheese, beaten egg, salt, pepper, and Italian seasoning.
- Mix well until incorporated.
- Fill each pasta shell with the spinach and ricotta mixture.
- Spread marinara sauce in a baking dish.
- Arrange the stuffed shells in the dish and top with remaining marinara and mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Make-ahead tips: Prepare the shells in advance and store in the fridge for up to 24 hours before baking. For an air fryer option, preheat to 350°F (175°C) and cook for approximately 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
Keywords: stuffed shells, spinach ricotta, Italian pasta, vegetarian dinner, comfort food