Ingredients
Scale
- 12–15 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until they are al dente. Drain and set aside.
- In a mixing bowl, combine the chopped spinach, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each pasta shell with the spinach and ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and pour the remaining marinara sauce over them.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly golden.
- Let cool for a few minutes before serving.
Notes
Serve hot, garnished with fresh basil or extra Parmesan cheese, and pair with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed shells, spinach, ricotta, pasta, Italian, vegetarian