Description
Large pasta shells filled with a creamy mixture of spinach and ricotta cheese, baked in a tomato sauce.
Ingredients
Scale
- 1 box (12 oz) large pasta shells
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 oz frozen spinach, thawed and squeezed dry
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 24 oz jar marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Cook pasta shells according to package directions. Drain and set aside.
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper.
- Fill each cooked pasta shell with the spinach and ricotta mixture.
- Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish.
- Pour the remaining marinara sauce over the shells.
- Sprinkle mozzarella cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- You can use fresh spinach instead of frozen.
- Add red pepper flakes for a spicy kick.
- For a richer flavor, use whole milk ricotta cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg