Description
A comforting dish featuring large pasta shells stuffed with a creamy ricotta mixture and topped with marinara sauce and mozzarella cheese.
Ingredients
Scale
- 1 cup Ricotta cheese
- 2 cups fresh Spinach (or frozen and thawed)
- 12 large pasta shells
- 1 Onion, chopped finely
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon dried Basil
- 1 teaspoon dried Oregano
- Salt & black pepper to taste
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the large pasta shells for 8-10 minutes until al dente. Drain and rinse with cold water.
- Heat olive oil in a skillet over medium heat. Add chopped onion, sauté until translucent (about 5 minutes), then add minced garlic and cook for another minute.
- Combine ricotta cheese, sautéed onion and garlic, chopped spinach, basil, oregano, salt, and pepper in a medium bowl. Mix until well combined.
- Fill each cooked shell with the ricotta mixture and place them in a greased baking dish, opening side up.
- Pour marinara sauce over the stuffed shells and sprinkle mozzarella cheese on top.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
- Let sit for a few minutes before serving.
Notes
These stuffed shells can also be made ahead of time and refrigerated before baking. They freeze well too.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
Keywords: spinach, ricotta, stuffed shells, pasta, Italian, vegetarian, comfort food