Description
A delicious and nutritious pasta dish stuffed with creamy ricotta and fresh spinach, perfect for weeknight dinners or entertaining guests.
Ingredients
- 20 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the chopped spinach until wilted.
- In a mixing bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Stir in the wilted spinach.
- Stuff each cooked shell with the ricotta and spinach mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly.
- Let cool slightly before serving.
Notes
Serve with a side salad or garlic bread. You can store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian