Description
Comforting vegetarian stuffed pasta shells filled with a rich mixture of three cheeses and spinach, baked in marinara sauce.
Ingredients
Scale
- 12–16 Jumbo pasta shells
- 15 oz Ricotta cheese
- 1 cup shredded Mozzarella cheese
- ½ cup shredded Parmesan cheese
- 10 oz Frozen spinach, thawed and drained
- 2 cups Marinara sauce
- Fresh basil (for garnish)
- 1 tsp Garlic powder (optional)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente, then drain and set aside.
- Mix the ricotta, mozzarella, parmesan, drained spinach, garlic powder, salt, and pepper in a large bowl until well combined.
- Fill each pasta shell generously with the cheese mixture and place them seam-side up in a baking dish over a thin layer of marinara sauce. Pour remaining sauce on top and sprinkle with additional cheese if desired.
- Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
Notes
For a spicier kick, consider adding crushed red pepper flakes. This dish can be made ahead of time and stored in the refrigerator until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg