Spinach and Ricotta Stuffed Shells with Bell Pepper Marinara

Jumbo pasta shells filled with creamy ricotta cheese and spinach, baked in a vibrant bell pepper marinara sauce with enhanced aromatics.

Ingredients

• 500 ml Leftover pasta sauce
• 225 g Jumbo pasta shells
• 1 cup, finely diced Mini bell peppers
• 175g Fresh spinach
• 450g Whole milk ricotta cheese
• 1/2 cup Freshly grated Parmesan cheese
• 1 Large egg
• 1/4 tsp Garlic powder
• 1/4 tsp Onion powder
• 1 tsp Dried basil
• 1/2 tsp Dried oregano
• 1/4 tsp (optional) Red pepper flakes
• To taste Salt
• To taste Black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and lightly coat with olive oil to prevent sticking; set aside.
3. While pasta is cooking, gently sauté diced bell peppers in a pan with olive oil over medium heat until softened, about 5-7 minutes.
4. In a large bowl, combine ricotta cheese, chopped spinach, egg, half of the grated Parmesan cheese, garlic powder, onion powder, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Mix well until fully combined.
5. Carefully stuff each cooked pasta shell with the ricotta-spinach mixture, ensuring not to overfill.
6. In a baking dish, spread a thin layer of leftover pasta sauce. Arrange the stuffed shells neatly over the sauce.
7. Pour remaining pasta sauce evenly over the shells, ensuring they are well coated. Sprinkle with the remaining Parmesan cheese.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
9. Let cool for a few minutes before serving to allow the filling to set slightly.

Cuisine: Italian

Suitability: vegetarian

Prep Time: 30 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner