Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells

Fall in love with these stuffed shells that have spinach, marinara sauce, and three kinds of cheese! It's a special classic that will feed a crowd, and they're simple to put together.

Ingredients

  • 24 uncooked jumbo shells

    see note

  • 1 jar marinara sauce

    24 ounce

  • 16 ounces frozen spinach

    thawed

  • 15 ounces ricotta cheese
  • 1 cup freshly grated parmesan cheese
  • 1 egg
  • 1/2 teaspoon salt
  • Pepper
    to taste
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 cups shredded mozzarella cheese
  • For serving: fresh basil and/or chopped parsley
    optional, to taste

Directions

  1. 1

    Preheat your oven to 375F and move the rack to the top third of the oven.

  2. 2

    Boil a salted pot of water and cook the shells 1 minute less than package directions indicate. Once the shells are done, drain them and keep them in your colander/strainer until needed.

  3. 3

    Pour the jar of marinara sauce in the bottom of a 9x13 casserole dish and spread it out evenly.

  4. 4

    While the shells cook, thaw the spinach and squeeze the water out thoroughly. Add it to a prep bowl along with the ricotta, parmesan, egg, salt & pepper, Italian seasoning, and garlic powder. Stir together.

  5. 5

    Using a small spoon, add the filling into each shell and add them one-by-one to the casserole dish.

  6. 6

    Top the stuffed shells with the mozzarella and cover the casserole dish tightly with foil.

  7. 7

    Bake for 30 minutes, then remove the foil and broil for a few minutes to brown the cheese (watch it carefully so it doesn't burn).

  8. 8

    Serve immediately with extra salt & pepper as needed and fresh basil and/or parsley if using.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells

5.0(14)

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 14 ratings

saltandlavender.com
5.0(14 reviews)
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