Easy Spinach and Ricotta Stuffed Shells Recipe

Ingredients

• 12-16 oz packageJumbo Pasta Shells
• 15 oz containerRicotta Cheese
• 10 oz package, thawed and squeezed dryFrozen Chopped Spinach
• 1/2 cup, gratedParmesan Cheese
• 1 largeEgg
• 1/2 tspGarlic Powder
• 1/2 tspDried Oregano
• 24-28 oz jarMarinara Sauce
• 1 cup, shreddedMozzarella Cheese
• 2 tbsp, chopped (for garnish)Fresh Parsley

Nutrition

Per serving, estimated

Calories

610 kcal

Protein

30 g

Carbs

70 g

Fat

25 g

Steps

1. 1

   Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.

2. 2

   In a large bowl, combine ricotta cheese, squeezed dry spinach, 1/4 cup Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix until well combined.

3. 3

   Pour about 1 cup of marinara sauce into the bottom of a 9x13 inch baking dish.

4. 4

   Carefully fill each cooked pasta shell with the ricotta mixture, using about 2 tablespoons per shell. Arrange filled shells in a single layer in the baking dish.

5. 5

   Pour the remaining marinara sauce over the stuffed shells. Sprinkle with the shredded mozzarella cheese and remaining 1/4 cup Parmesan cheese.

6. 6

   Bake for 25-30 minutes, or until cheese is melted and bubbly and the sauce is heated through. If desired, broil for the last 2-3 minutes for a golden-brown top.

7. 7

   Let stand for 5 minutes before serving. Garnish with fresh parsley.