Description
Dive into the comforting embrace of these sumptuous spinach and ricotta stuffed shells, a dish that promises to delight your senses and fill your kitchen with the aromas of Italian cooking. Perfect for a family dinner or a hearty meal with friends, each shell is a tender vessel bursting with creamy ricotta, vibrant spinach, and topped with a rich tomato sauce that sings of homemade love and care!
Ingredients
Scale
- 24jumbo pasta shells
- 2 cupsricotta cheese
- 1 cupmozzarella cheese, shredded
- 1/2 cupgrated Parmesan cheese
- 2 cupsfresh spinach, chopped
- 1large egg, beaten
- 2 cupsmarinara sauce
- 2cloves garlic, minced
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1 tablespoonolive oil
- Fresh basil for garnish
Instructions
- Preheat theOven: Set yourovento 375 degrees F.
- Prepare the Pasta: Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- Make the Filling: In a mixing bowl, combine the ricotta, half the mozzarella, Parmesan, spinach, egg, garlic, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Assemble the Shells:Spoonthe filling into each pasta shell. Arrange the filled shells in abaking dishlightly greased with olive oil.
- Add Sauce and Cheese: Pour marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella on top.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Garnish and Serve: Sprinkle freshly chopped basil over the top before serving.
Notes
Make Ahead: These shells can be filled and refrigerated a day in advance. Simply bake when ready to serve.Freezer Friendly: Freeze the prepared but unbaked shells for up to three months. Bake from frozen, adding extra cooking time as needed.
Nutrition
- Calories: 389
- Sugar: 4
- Fat: 19
- Carbohydrates: 35
- Protein: 22