Spinach and Ricotta Stuffed Pasta
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
6 - 8 servings
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Calories
363 kcal
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Course
Main Course
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Cuisine
Italian
Spinach and Ricotta Stuffed Pasta
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Spinach and Ricotta Stuffed Pasta. Jumbo pasta shells are loaded with mozzarella, ricotta and Parmesan, then topped with marinara and baked until tender and the cheese is melty. This easy pasta dinner is ready in 45 minutes!
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Ingredients
- 2 cups marinara sauce homemade or store-bought
- 20 jumbo pasta shells cooked according to directions listed on the package
- 10 oz. fresh spinach
- 10 oz. ricotta cheese
- 1/2 cup Parmesan Cheese finely shredded
- 1 1/2 cups mozzarella cheese finely shredded, divided
- 1 large egg
- 1 clove garlic finely minced
- 3 tbsp. chopped fresh basil
- 1 tbsp. olive oil
- Salt and freshly ground black pepper to taste
- red pepper flakes optional
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Instructions
- Preheat the oven to 375 degrees and grease a 13x9-inch baking dish with some oil.
- Spread 1/3 cup marinara sauce evenly into the dish and set aside.
- Bring a large pot of water to a boil. Add a pinch of salt and pasta. Stir well and cook for 10 minutes or a little less than al dente. Once done, drain and rinse with the cold water.
- Next, boil a kettle full of water. Place the spinach in a colander and set it over the sink.
- Now carefully pour the boiling water over the spinach so the hot water wilts the leaves.
- Once the leaves are wilted, immediately run under the cold water. Squeeze as much water as you can from the spinach leaves, then chop into bite-size pieces.
- In a large mixing bowl, combine ricotta cheese, parmesan cheese, and half of the mozzarella cheese. Stir in chopped spinach and crack an egg. Add garlic, basil, salt, and black pepper; mix until very well combined.
- Spoon the cheese mixture into the pasta shells and place it into the prepared baking dish, nestling them in the sauce.
- Pour remaining marinara sauce over shells and drizzle with the olive oil. Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 30 minutes until cheese on top is melted and the sauce is bubbly. Remove from the oven and serve warm.
Notes
- Shred your own cheeses. Buying the blocks of Parmesan and mozzarella and shred them yourself, this adds so much more flavor and won’t add as much water to the cheese stuffed shells.
- Top with fresh basil, for a fresh finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Boil your pasta to al dente, as it will continue to cook in the oven.
- Shred your own cheeses. Buying the blocks of Parmesan and mozzarella and shred them yourself, this adds so much more flavor and won’t add as much water to the cheese stuffed shells.
- Top with fresh basil, for a fresh finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
29g
(10%)
Protein
22g
(44%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
79mg
(26%)
Sodium
875mg
(36%)
Potassium
704mg
(20%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5678IU
(114%)
Vitamin C
20mg
(22%)
Calcium
418mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 875mg | 36% |
| Potassium | 704mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5678IU | 114% |
| Vitamin C | 20mg | 22% |
| Calcium | 418mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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