Description
Delicious jumbo pasta shells stuffed with a creamy cheese mixture and baked in marinara sauce.
Ingredients
Scale
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 10 oz frozen spinach, thawed and squeezed dry
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente. Drain and rinse under cool water.
- In a bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, garlic powder, salt, and pepper. Mix well.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Fill each shell with 1–2 tablespoons of the cheese mixture and place in the dish, open side up.
- Cover the stuffed shells with the remaining marinara sauce and top with extra mozzarella and Parmesan.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until bubbly and golden.
- Let rest for 5–10 minutes before serving.
- Garnish with fresh herbs and enjoy!
Notes
- The recipe can be prepared ahead of time and stored in the refrigerator before baking.
- Feel free to add other vegetables or proteins to the cheese mixture for added flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg