Ricotta and Spinach Stuffed Shells 🌿🧀
Ingredients:
24 jumbo pasta shells
2 cups ricotta cheese
1 egg
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 package frozen spinach, thawed and drained
2 cups marinara sauce
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, 1 cup of the shredded mozzarella, thawed and drained spinach, salt, and pepper. Mix until well combined.
Carefully fill each cooked pasta shell with the ricotta mixture.
In a large baking dish, spread a thin layer of marinara sauce on the bottom. Arrange the stuffed shells on top of the sauce.
Pour the remaining marinara sauce over the stuffed shells, making sure they are evenly covered.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Allow the stuffed shells to cool slightly before serving.
Prep Time: 20 min | Total Time: 45 min | Servings: 6