Description
Delightful jumbo pasta shells filled with creamy ricotta and fresh spinach, topped with marinara and melted cheese.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until just al dente. Drain and set aside.
- In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the shredded mozzarella, grated parmesan, egg, garlic powder, salt, and pepper. Mix until well blended.
- Pour a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Gently stuff each pasta shell with the spinach and ricotta mixture and arrange in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for another 10 minutes or until the cheese is bubbling and golden brown.
- Garnish with fresh basil before serving.
Notes
Consider undercooking the pasta shells slightly to prevent them from becoming mushy during baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg