Creamy Spinach and Ricotta Stuffed Shells
Delight in a comforting dish of jumbo pasta shells stuffed with a luscious blend of ricotta, spinach, and Parmesan, baked in a rich tomato sauce.
15 min
Prep
30 min
Cook
4
Serves
420
Calories
Macros · per serving
20g protein
50g carbs
18g fat
Ingredients
For 4 servings
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1/2 cup Parmesan cheese
- 1 egg
- 2 clove garlic
- 1 tablespoon olive oil
- 2 cups tomato sauce
- 1 cup mozzarella cheese
- salt — to taste
- black pepper — to taste
- 1 teaspoon dried oregano
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
- 3
In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant, about 1 minute. Add spinach and cook until wilted. Remove from heat and let cool slightly.
- 4
In a bowl, mix together ricotta cheese, cooked spinach, grated Parmesan cheese, egg, salt, and black pepper until well combined.
- 5
Stuff each cooked pasta shell with the ricotta mixture and place them in a baking dish.
- 6
Pour tomato sauce over the stuffed shells, ensuring they are well-covered.
- 7
Sprinkle dried oregano and shredded mozzarella cheese evenly over the top.
- 8
Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- 9
Remove from the oven and let it cool slightly before serving.
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