Description
Pasta shells filled with ricotta cheese and spinach, baked in tomato sauce.
Ingredients
Scale
- 1 box jumbo pasta shells
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 (24 ounce) jar marinara sauce
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
- In a medium bowl, combine the dried spinach, ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
- Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the cheese and spinach mixture. Arrange the filled shells in the baking dish over the sauce.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
- Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
Notes
- You can substitute frozen chopped broccoli for spinach if you prefer.
- Allow the dish to rest for 5 minutes before serving.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 shells
- Calories: 450
- Sugar: 10
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 4
- Protein: 25
- Cholesterol: 60
Keywords: stuffed shells, florentine, ricotta, spinach, pasta, baked pasta