Pasta and Rice

Spinach-Ricotta Stuffed Shells


6 Servings

  • 18 uncooked jumbo pasta shells
  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 6 ounces fresh spinach
  • 1 15-ounce container part skim ricotta cheese
  • ½ cup shredded low moisture part-skim mozzarella cheese
  • 2⅔ tablespoons grated Parmesan cheese
  • ½ cup chopped fresh basil leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 24-ounce jar marinara sauce

Preheat oven to 375° F.

Cook pasta shells according to package directions until just softened. Drain and set aside.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden and tender, about 5 minutes. Stir in garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in spinach a few handfuls at a time, adding more when wilted. Cook, tossing, just until spinach is tender, about 1 minute. Remove from heat.

Transfer spinach mixture to cutting board and chop. Transfer to bowl and stir in ricotta, ¼ cup mozzarella, 2 tablespoons Parmesan, and ¼ cup basil. Stir in salt and pepper.

Spread ½ cup marinara sauce on bottom of 13 x 9-inch baking dish. Fill shells with cheese mixture and place in baking dish. Spoon remaining sauce over and around shells. Sprinkle with remaining ¼ cup mozzarella and remaining 2 teaspoons Parmesan.

Cover baking dish with foil and bake until hot and cheese is melted, about 25 minutes. Sprinkle with remaining ¼ cup basil.


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