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stuffed shells

Delicious pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 pieces jumbo pasta shells
Filling
  • 15 ounces ricotta cheese
  • 1 cup fresh spinach chopped
  • 1 cup mozzarella cheese shredded
  • 1 large egg beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
Sauce
  • 24 ounces marinara sauce
Topping
  • 0.5 cup parmesan cheese grated

Method
 

Prepare the Pasta
  1. Boil a large pot of salted water. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Make the Filling
  1. In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, beaten egg, garlic powder, salt, and black pepper. Mix until well combined.
Stuff the Shells
  1. Preheat the oven to 375°F (190°C). Fill each cooked pasta shell with the ricotta mixture and place them in a greased 9x13 inch baking dish.
Add Sauce and Cheese
  1. Pour marinara sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese and grated parmesan cheese on top.
Bake
  1. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serve
  1. Let the stuffed shells cool for a few minutes before serving. Enjoy!

Notes

You can add cooked ground meat to the filling for a non-vegetarian option.