Spinach and Ricotta Stuffed Shells with Marinara Sauce

Large pasta shells filled with a creamy spinach and ricotta mixture, baked in marinara sauce and topped with mozzarella cheese.

Ingredients

• 24 Jumbo pasta shells
• 500 g Whole milk ricotta cheese
• 312 g, roughly chopped Baby spinach
• 700 mL Marinara sauce
• 250 g, shredded Mozzarella cheese
• 1, lightly beaten Large eggs
• 1/3 cup Grated Parmesan cheese
• 1 1/2 tsp Dried basil
• 1/2 tsp Garlic powder
• To taste Salt and freshly ground black pepper
• 2 tbsp, chopped for garnish Fresh parsley

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and rinse with cold water. Gently pat dry.
3. While pasta is cooking, prepare the filling. In a large bowl, combine ricotta cheese, chopped spinach, beaten egg, Parmesan cheese, dried basil, garlic powder, salt, and pepper. Mix until well combined.
4. Spread a thin layer (about 1 cup) of marinara sauce evenly in the bottom of a 9x13-inch baking dish.
5. Using a spoon or piping bag, fill each cooked pasta shell generously with the spinach and ricotta mixture. Arrange the stuffed shells in a single layer in the baking dish.
6. Pour the remaining marinara sauce evenly over the stuffed shells and sprinkle generously with shredded mozzarella cheese.
7. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
8. Let the stuffed shells rest for 5-10 minutes before serving. Garnish with fresh parsley.

Cuisine: Italian

Suitability: vegetarian

Prep Time: 30 mins

Cook Time: 40 mins

Serving Size: 4

Meal Type: dinner