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Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells

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Ingredients
  

Pasta

  • 16 jumbo pasta shells cooked

Filling

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups fresh spinach sautéed and chopped
  • 1 egg
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Sauce

  • 3 cups marinara sauce

Topping

  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Cook jumbo shells according to package instructions, then drain and set aside.
  • In a large bowl, mix ricotta, mozzarella, Parmesan, cooked spinach, egg, garlic powder, salt, and pepper until creamy and well combined.
  • Spread half of the marinara sauce into the bottom of a baking dish.
  • Fill each pasta shell with the ricotta mixture and place them in the dish, seam-side up.
  • Spoon the rest of the marinara sauce over the shells.
  • Sprinkle extra mozzarella and Parmesan on top.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake another 10 minutes until bubbly and golden.
  • Top with fresh basil and serve warm.