Homemade Spinach and Ricotta Stuffed Shells
When you're craving the deep comfort of an Italian kitchen, nothing hits the spot like Easy Spinach and Ricotta Stuffed Shells. This dish features jumbo pasta shells overflowing with a creamy, herb-flecked cheese filling, nestled in a pool of vibrant marinara and topped with a golden, bubbly layer of melted mozzarella.
Ingredients
- 1 box 12 oz Jumbo pasta shells
- 15 oz Whole milk ricotta cheese
- 1 bag 10 oz Fresh spinach, chopped and sautéed (or frozen, thawed and squeezed dry)
- 1 large Egg beaten
- 2 cups Shredded mozzarella cheese divided
- ½ cup Grated Parmesan cheese
- 24 oz Marinara sauce
- 1 tsp Dried oregano
- ½ tsp Garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells in boiling salted water for 2 minutes less than the package directions. Drain and rinse with cold water.
- In a medium bowl, combine ricotta, spinach, egg, Parmesan, 1 cup of mozzarella, oregano, and garlic powder. Season with salt and pepper.
- Spread about 1 cup of marinara sauce into the bottom of a 9x13 inch baking dish or large oven-safe skillet.
- Stuff each shell generously with the ricotta mixture and place them in the dish.
- Top with the remaining marinara sauce and the remaining 1 cup of mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.