Spinach and ricotta stuffed pasta shells
Course: LunchCuisine: ItalianDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
525
kcalAn exquisite dish to enjoy alone, or with a side of garlic bread or salad.
Ingredients
12 large pasta shells (conchiglioni)
1 cup ricotta cheese
2 cups fresh spinach (sautéed and chopped)
1 cup marinara sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- Cook pasta shells according to package instructions, drain, and set aside.
- In a bowl, mix ricotta cheese, sautéed spinach, salt, and pepper.
- Stuff each pasta shell with the ricotta-spinach mixture.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish, cover with the remaining marinara sauce, and sprinkle with mozzarella and Parmesan.
- Bake for 20 minutes or until bubbly and golden. Serve with a side salad or garlic bread.
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