Spinach & Ricotta Stuffed Shells
A meal that’s cheesy, warm, comforting and loaded with good stuff. These Spinach & Ricotta Stuffed Shells have it all.
Ingredients
- 20 large pasta shells
- 15 oz. whole milk ricotta
- 1 cup + 1/4 cup shredded mozzarella cheese
- 2/3 cup grated parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- 2 oz. baby spinach about 1 1/2 very tightly packed cups
- 1 cup + 1/2 cup tomato sauce
- Salt
- Pepper
- Optional: fresh parsley to garnish
Instructions
- Preheat oven to 375 F.
- Bring a large pot of water to a boil. Once water is boiling, add the shells. Cook for about 15 minutes, until soft. Drain and set aside.
- In a large bowl, add ricotta, 1 cup of mozzarella, 1/3 cup of parmesan, egg, oregano, salt and pepper. Mix well to combine.
- Roughly chop baby spinach and mix into the cheese mixture.
- Spread 1 cup of tomato sauce in an even layer on top of a 9x13 baking sheet.
- Stuff each shell with 1 large spoonful of cheese mixture and place on top of the tomato sauce on the baking sheet.
- Spoon the additional 1/2 cup tomato sauce over the shells and top with the 1/4 cup mozzarella and remaining 1/3 cup of parmesan cheese.
- Place in the oven and bake for 20 minutes. Turn the oven to broil and broil for another 3-5 minutes, until the cheese on top is golden but not burned.
- Optional: garnish with fresh chopped parsley and serve.