Ingredients
Stuffed Shells Filling
- 12 pieces large pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 piece egg
- 1 teaspoon garlic powder
- to taste Salt and pepper
Sauce and Garnish
- 2 cups marinara sauce divided
- Fresh basil for garnish optional
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until well combined.
Assembly
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the spinach and ricotta mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
Baking
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil if desired and serve hot.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 4g
Notes
If you have leftovers, let the stuffed shells cool first. Store them in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. To reheat, place them in the oven at 350°F (175°C) until warmed through. Make sure not to overcook the pasta shells; they should be slightly firm since they will cook more in the oven. You can add other ingredients like diced tomatoes or mushrooms to the filling for extra flavor and nutrients. For a meatier option, add cooked ground beef or Italian sausage to the ricotta mixture.
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