Description
Baked Stuffed Shells are a comforting and delicious Italian dish filled with a creamy ricotta and spinach mixture, topped with marinara sauce and mozzarella cheese.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups spinach (fresh or frozen)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup marinara sauce
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and cook the jumbo pasta shells in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In a large bowl, mix together ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, spinach, garlic powder, Italian seasoning, salt, and pepper until combined.
- Spread 1 cup of marinara sauce on the bottom of a baking dish. Stuff each shell with the ricotta mixture and place them seam-side up. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is melted and bubbly. Let sit for 5 minutes before serving, garnished with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze unbaked shells for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg