Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells. Jumbo pasta shells stuffed with three types of cheeses and topped with pasta sauce!
Ingredients
- 12-14 jumbo pasta shells
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
- 1 large egg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/2 cups marinara sauce
- basil for serving (if desired)
- extra parmesan cheese for serving (if desired)
Directions
- 1
Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
- 2
Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
- 3
Add the spinach and cook until wilted, about 2 minutes.
- 4
Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
- 5
Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
- 6
Stuff shells with the spinach cheese mixture and place in the baking dish.
- 7
Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
- 8
Serve immediately with basil and parmesan cheese, if desired.