By Light Darko
Preheat your oven to 375°F (190°C).
In a large pot of boiling salted water, cook the jumbo pasta shells according to package directions until al dente, usually about 10 minutes. Drain and set aside.
In a mixing bowl, combine the ricotta cheese and sautéed spinach. Mix well until thoroughly combined. Season with salt and pepper to taste.
Take a cooked pasta shell and fill it generously with the ricotta and spinach mixture. Repeat for all shells until the filling is used up.
Spread about half of the marinara sauce on the bottom of a 9x13 inch baking dish.
Place the stuffed shells in the baking dish on top of the marinara sauce. Pour the remaining marinara sauce over the stuffed shells evenly.
Sprinkle the shredded mozzarella cheese on top of the marinara sauce-covered shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Spinach and Ricotta Stuffed Shells!
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By Light Darko
This recipe is ready in 45 minutes and features jumbo pasta shells, ricotta cheese, spinach, sautéed and other delicious ingredients. Contains 360 calories total.
Preheat your oven to 375°F (190°C).
In a large pot of boiling salted water, cook the jumbo pasta shells according to package directions until al dente, usually about 10 minutes. Drain and set aside.
In a mixing bowl, combine the ricotta cheese and sautéed spinach. Mix well until thoroughly combined. Season with salt and pepper to taste.
Take a cooked pasta shell and fill it generously with the ricotta and spinach mixture. Repeat for all shells until the filling is used up.
Spread about half of the marinara sauce on the bottom of a 9x13 inch baking dish.
Place the stuffed shells in the baking dish on top of the marinara sauce. Pour the remaining marinara sauce over the stuffed shells evenly.
Sprinkle the shredded mozzarella cheese on top of the marinara sauce-covered shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Spinach and Ricotta Stuffed Shells!
Calories per Serving: 360
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