Description
Delicious jumbo shells filled with creamy ricotta and fresh spinach, baked and topped with marinara sauce and Parmesan.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2–3 minutes.
- Combine the cooked spinach, ricotta cheese, garlic powder, salt, and pepper in a large mixing bowl.
- Fill each pasta shell with the ricotta and spinach mixture.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and top with the remaining marinara sauce and grated Parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes.
- Let cool slightly before serving.
Notes
Make-ahead tips: Assemble the shells a day ahead and store them in the refrigerator. Use an air fryer for faster cooking at 350°F for about 15–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 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
Keywords: stuffed shells, vegetarian pasta, ricotta, spinach, Italian recipe