Ingredients:
- 12 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 3 cups marinara sauce
- Fresh basil, for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the pasta: In a large pot of salted boiling water, cook the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Stuff the shells: Spoon a generous amount of the ricotta and spinach filling into each pasta shell.
- Assemble the dish: In a baking dish, spread 1 cup of marinara sauce on the bottom. Place the stuffed shells in the dish, then top with the remaining marinara sauce and the rest of the mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve: Garnish with fresh basil if desired, and serve warm.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 350 kcal per serving | Servings: 4 servings
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