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Spinach Ricotta Stuffed Shells: A Perfect 30-Minute Meal

Spinach Ricotta Stuffed Shells
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Enjoy a comforting and cheesy baked pasta dish with these Spinach Ricotta Stuffed Shells. Perfect for a family dinner or a special occasion, this recipe is a crowd-pleaser.

Ingredients

Scale
  • 1 box jumbo pasta shells
  • 1 tbsp olive oil
  • 1 lb ricotta cheese
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 24 oz marinara sauce
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  3. In a large bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, salt, and pepper. Mix well.
  4. Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
  5. Stuff each cooked pasta shell with the ricotta mixture. Arrange the stuffed shells in a single layer in the baking dish.
  6. Pour the remaining marinara sauce over the stuffed shells.
  7. Sprinkle the shredded mozzarella cheese evenly over the top.
  8. Cover the baking dish with foil.
  9. Bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  10. Let stand for a few minutes before serving.

Notes

  • For extra flavor, you can add a pinch of nutmeg to the ricotta mixture.
  • If you don’t have jumbo shells, you can use manicotti shells.
  • This dish can be assembled ahead of time and refrigerated. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://epicureempire.com/spinach-ricotta-stuffed-shells/