Description
Delicious stuffed shells filled with creamy ricotta and spinach, topped with a flavorful tomato basil sauce.
Ingredients
Scale
- 20 large conchiglioni pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon fresh basil, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the conchiglioni pasta shells according to package directions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix until well combined.
- Stuff each cooked shell with the cheese and spinach mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells, ensuring they are well covered.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- This dish can be prepared a day in advance and refrigerated before baking.
- Feel free to substitute any cheese or add additional vegetables as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg