Stuffed Shells
Cheese and spinach stuffed pasta shells draped in marinara sauce and then sprinkled with even more cheese make these Stuffed Shells a family-favorite, comforting dish.
Ingredients
- 24 jumbo shells
- 1 tablespoon olive oil
- 2-3 garlic cloves
- 4 cups spinach
- 2 cups ricotta cheese
- ½ cup parmesan cheese
- 1 egg
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 ½ cups jarred marinara sauce
- 1 cup mozzarella cheese
- Fresh parsley for garnishing, optional
Instructions
- Preheat the oven to 350°F and lightly coat a baking pan with cooking spray.
- Boil the shells in a large pot of salted water according to the package directions or until just before they are al dente.
- Saute the garlic and spinach in a hot pan on medium heat, until the spinach wilts.
- Turn off the heat, let the spinach cool, and squeeze out the excess moisture. Once cool, finely chop the spinach.
- In a medium mixing bowl, combine ricotta cheese, parmesan cheese, chopped spinach, egg, and seasonings.
- Pour a small amount of marinara sauce into the bottom of a baking dish, just enough to cover the bottom lightly.
- Fill each shell with approximately 1 1⁄2 tablespoons of the ricotta cheese mixture and place them in the pan.
- Add another layer of marinara sauce over the stuffed shells and generously sprinkle the top with mozzarella cheese.
- Bake for 30 minutes, or until the edges are bubbly and the cheese is thoroughly melted. Let the baked pasta dish sit for a couple of minutes before serving.
Notes
- To Store. Leftover stuffed shells will keep in an airtight container or covered tightly with aluminum foil or plastic wrap in the fridge for up to 4 days.
- Freezing. Freeze leftover shells for up to 3 months. Thaw in the fridge overnight and reheat in the oven or the microwave.
- To Reheat. You can easily prepare the stuffed shells and store them in the fridge to cook the next day or for up to 2 days before baking them.
- Cook the pasta shells until they are just al dente. Rinse with cold water and drizzle some olive oil to prevent them from sticking together.
- Variations - Feel free to season the marinara sauce with fresh herbs, or Italian seasoning for more flavor, or add Italian sausage for a heartier dish or even sprinkle with red pepper flakes to spice it up.
Nutrition
Calories: 620kcalCarbohydrates: 51gProtein: 35gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 135mgSodium: 1830mgPotassium: 920mgFiber: 5gSugar: 8gVitamin A: 4377IUVitamin C: 20mgCalcium: 621mgIron: 4mg
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