Ingredients
Scale
- 12 jumbo shells jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach (chopped (or 1 cup frozen spinach, thawed and drained))
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 2 cups marinara sauce
- Fresh basil (for garnish (optional))
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup of mozzarella, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce evenly in the bottom of a baking dish.
- Stuff each cooked pasta shell with the ricotta mixture and place them in the baking dish, open side up.
- Pour the remaining marinara sauce over the shells, then sprinkle with the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
- Prep Time: 20
- Cook Time: 35
Nutrition
- Calories: 350
- Fat: 15g
- Carbohydrates: 40g
- Protein: 18g