Ricotta Stuffed Shells
Delicious and cheesy ricotta stuffed pasta shells that bring warmth and nostalgia to your dinner table.
Ingredients
For the pasta
- 12-16 shells Jumbo pasta shells
- 2 cloves Minced garlic
For the filling
- 15 oz Ricotta cheese
- 1 cup Mozzarella cheese (shredded) Reserve half for topping
- ½ cup Parmesan cheese (grated)
- 2 cups Fresh spinach (cooked and chopped) Adds color and nutrition
- to taste Salt
- to taste Pepper
For baking
- 2 cups Marinara sauce For layering and topping
Instructions
Preparation
- Preheat the Oven: Set the oven to 375°F (190°C).
- Cook the Pasta: Bring a pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- Prepare the Filling: In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, cooked spinach, minced garlic, salt, and pepper. Mix until blended.
Assembly
- Stuff the Shells: Spoon a generous amount of the cheese mixture into each shell.
- Spread the Marinara Sauce: Pour a layer of marinara sauce on the bottom of a baking dish.
- Arrange the Shells: Place the stuffed shells in a single layer on top of the sauce.
- Top with Sauce and Cheese: Pour more marinara over the shells and sprinkle with remaining mozzarella.
Baking
- Cover and Bake: Cover the dish with foil and bake for about 25 minutes.
- Uncover and Brown: Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Serving
- Cool and Serve: Let the dish sit for a few minutes before serving.
Notes
To enhance flavors, use fresh ingredients and don't hesitate to adjust seasoning to your preference.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 56gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 6g
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