Description
Indulge in these delightful Spinach and Ricotta Stuffed Shells, bursting with creamy ricotta and fresh spinach, all enveloped in a rich marinara sauce. Perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 20–25 jumbo pasta shells
- 2 cups ricotta cheese (whole milk)
- 4 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 3 cups marinara sauce
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a 9×13 inch baking dish with nonstick spray.
- Boil water in a large pot, add salt, and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a clean kitchen towel.
- In a skillet over medium heat, drizzle olive oil, add minced garlic, and sauté until fragrant (about one minute). Add fresh spinach and cook until wilted. Remove from heat and allow to cool.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, sautéed spinach mixture, Parmesan cheese, salt, and pepper. Mix well.
- Stuff each shell with about two tablespoons of the ricotta-spinach filling.
- Spread half of the marinara sauce on the bottom of your prepared baking dish. Place filled shells in a single layer on top. Pour remaining marinara sauce over them and sprinkle with reserved mozzarella cheese.
- Bake uncovered for about 25-30 minutes or until bubbly.
Nutrition
- Serving Size: 2 stuffed shells (approximately 250g)
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: For added flavor, consider mixing in sun-dried tomatoes or using kale instead of spinach. Make it creamier by adding more mozzarella to your filling. Leftovers can be stored in an airtight container in the fridge for up to three days.