ITALIAN FOOD
Spinach and Ricotta Stuffed Pasta Shells Recipe
Spinach and Ricotta Stuffed Pasta Shells Recipe
Spinach and Ricotta Stuffed Pasta Shells recipe – rich and hearty pasta dish that’s easy to make! Jumbo pasta shells filled with creamy ricotta and spinach filling, topped with more cheese and baked on top of hearty red sauce.
Spinach and Ricotta Stuffed Pasta Shells Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course: main
Cuisine: Italian
Servings: 4 people
Calories: 396 kcal
Author: Anna | Crunchy Creamy Sweet
Ingredients
- 12 jumbo pasta shells
- 1 jar RAGU Homestyle sauce (I used Thick and Hearty Traditional)
- 15 oz. whole-milk ricotta
- 1 large egg
- 3/4 cup shredded mozzarella cheese
- 1 ad 1/2 cup fresh spinach roughly chopped
- 1/2 teaspoon Italian seasoning
- 1 clove garlic minced or grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella for topping
- chopped Italian parsley for garnish
US Customary - Metric
Instructions
- Cook pasta shells according to instructions on the package. Drain, keep warm.
- Preheat oven to 350 degrees F.
- Spread pasta sauce on the bottom of 13" x 9" baking dish. Set aside.
- In a medium mixing bowl, mix together ricotta cheese, mozzarella cheese, egg, garlic, seasoning, salt, pepper and chopped spinach.
- Fill each pasta shell with cheese filling and arrange in the sauce.
- Sprinkle additional mozzarella cheese over each shell.
- Bake for 20 to 25 minutes or until the sauce is bubbling on the edges.
- Let sit for 10 minutes in room temperature before serving.
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