Description
Easy and comforting Spinach and Ricotta Stuffed Shells filled with creamy ricotta and spinach, topped with marinara sauce and melty mozzarella.
Ingredients
- 12-15 Jumbo pasta shells
- 15 oz Ricotta cheese
- 10 oz Fresh spinach, cooked and squeezed dry
- 1 ½ cups Mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 cups Marinara sauce
- 1 large Egg
- Garlic, salt, and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the jumbo shells until al dente, then drain and drizzle with olive oil to prevent sticking.
- In a large bowl, mix together ricotta, cooked spinach, egg, half the mozzarella, most of the Parmesan, garlic, salt, and pepper until well combined.
- Spread some marinara sauce in the bottom of your baking dish.
- Stuff each shell with the filling and arrange them in the dish.
- Pour the remaining marinara sauce over the shells and top with the rest of the mozzarella and a sprinkle of Parmesan.
- Bake for 30-35 minutes until golden and bubbly.
Notes
Make sure to squeeze the spinach dry to avoid a runny filling. Feel free to double the recipe for larger gatherings or for freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian