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Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells. Jumbo pasta shells stuffed with three types of cheeses and topped with pasta sauce!
Ingredients
- 12-14 jumbo pasta shells
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/2 cups marinara sauce
- basil for serving, if desired
- extra parmesan cheese for serving, if desired
Instructions
- Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
- Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
- Add the spinach and cook until wilted, about 2 minutes.
- Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
- Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
- Stuff shells with the spinach cheese mixture and place in the baking dish.
- Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
- Serve immediately with basil and parmesan cheese, if desired.
Nutrition Information
Calories: 419kcalCarbohydrates: 30gProtein: 25gFat: 23gSaturated Fat: 12gCholesterol: 103mgSodium: 1242mgPotassium: 678mgFiber: 3gSugar: 6gVitamin A: 3831IUVitamin C: 17mgCalcium: 479mgIron: 3mg