Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Servings: 6
The perfect combo of cheese and pasta. This classic Italian-inspired dish is flavorful with a restaurant quality that is to die for! A wonderful Ricotta Stuffed Shells that is incredibly easy to make. Hearty and pair so well with just about anything!
Ingredients
16-20 jumbo pasta shells
2 tbsp olive oil
4 cloves garlic (minced)
4 c. packed fresh spinach leaves (roughly chopped)
32 ounces ricotta cheese
1 c. mozzarella cheese (shredded)
1 c. grated Parmesan cheese (plus more for serving)
2 large Eggs (beaten)
1 tsp onion powder
1 tsp dried Italian herbs
1/2 tsp dried parsley
1/2 tsp dried basil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 c. marinara sauce
Garnish:
Fresh basil and Parmesan cheese
How to make Ricotta Stuffed Shells
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: According to package directions, cook the pasta in a large saucepan with water over high heat until al dente. Drain when done and set aside.
Step 3: Heat oil in a large skillet over medium-high heat. Add the garlic to the hot oil and cook for about a minute until brown. Then, stir in the chopped spinach and cook for another 3 to 4 minutes until starting to wilt. Take away from heat and allow to cool.
Step 4: Combine the cooked spinach, ricotta, mozzarella, Parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt, and pepper in a mixing bowl.
Step 5: into the bottom of a 9 x 13-inch baking dish, pour a cup of the marinara sauce.
Step 6: Stuff the pasta shells with spinach and cheese mixture. In the baking dish, arrange the stuffed pasta shells, then top with the rest of the marinara sauce. Cover the dish with aluminium foil, place in the preheated oven, and bake for about 25 minutes.
Step 7: When done, remove from the oven and sprinkle with Parmesan cheese. Serve warm. Enjoy!
Nutrition Facts:
Calories: 545kcal | Carbohydrates: 30g | Protein: 36g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 1590mg | Potassium: 784mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3393IU | Vitamin C: 14mg | Calcium: 734mg | Iron: 3mg
Ingredients
- 16-20 jumbo pasta shells
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 4 c. packed fresh spinach leaves (roughly chopped)
- 32 ounces ricotta cheese
- 1 c. mozzarella cheese (shredded)
- 1 c. grated Parmesan cheese (plus more for serving)
- 2 large Eggs (beaten)
- 1 tsp onion powder
- 1 tsp dried Italian herbs
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 c. marinara sauce
- Garnish:
- Fresh basil and Parmesan cheese
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: According to package directions, cook the pasta in a large saucepan with water over high heat until al dente. Drain when done and set aside.
Step 3: Heat oil in a large skillet over medium-high heat. Add the garlic to the hot oil and cook for about a minute until brown. Then, stir in the chopped spinach and cook for another 3 to 4 minutes until starting to wilt. Take away from heat and allow to cool.
Step 4: Combine the cooked spinach, ricotta, mozzarella, Parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt, and pepper in a mixing bowl.
Step 5: into the bottom of a 9 x 13-inch baking dish, pour a cup of the marinara sauce.
Step 6: Stuff the pasta shells with spinach and cheese mixture. In the baking dish, arrange the stuffed pasta shells, then top with the rest of the marinara sauce. Cover the dish with aluminium foil, place in the preheated oven, and bake for about 25 minutes.
Step 7: When done, remove from the oven and sprinkle with Parmesan cheese. Serve warm. Enjoy!
