Description
Bright and cheesy stuffed pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce for a festive holiday main dish.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup spinach, cooked and chopped
- 1 egg
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain carefully and spread shells on a tray so they don’t stick while you make the filling.
- In a bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, Italian seasoning, and salt and pepper to taste. Stir until smooth and evenly seasoned. Taste and adjust salt or seasoning if needed.
- Spread half of the marinara sauce in a baking dish. Stuff each cooked shell with the cheese and spinach mixture, placing them open-side up in the sauce. Pour the remaining marinara sauce over the shells to keep them moist during baking. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes until the top is bubbly and lightly golden. Let rest for 5 minutes before serving. Garnish with fresh basil.
Notes
Great for making ahead; just assemble, cover, and refrigerate for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 shells
- Calories: 460
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg