Description
Baked pasta shells are filled with a mixture of ricotta cheese, spinach, and herbs, then covered in marinara sauce and mozzarella cheese.
Ingredients
- 1 (12 ounce) package jumbo pasta shells
- 1 (15 ounce) container part-skim ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- 1 (24 ounce) jar marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook pasta shells according to package directions; drain and set aside.
- In a large bowl, mix ricotta cheese, spinach, egg, Parmesan cheese, garlic powder, oregano, salt, and pepper.
- Spread about 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the ricotta mixture and arrange in the prepared baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle with mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- Ensure spinach is thoroughly squeezed dry to prevent a watery filling.
- Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American