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Iron-boosting spinach & creamy ricotta stuffed shells – homestyle comfort food, perfectly spiced!
Jumbo pasta shells filled with a creamy blend of whole milk ricotta, nutrient-rich spinach, and savory Parmesan, baked in a rich marinara sauce and blanketed with melted mozzarella. A comforting Italian-American classic perfect for a satisfying family dinner.
Serving size: 1 serving
Iron-boosting spinach & creamy ricotta stuffed shells – homestyle comfort food, perfectly spiced!
This italian_american dish is perfect for dinner. With 591.28 calories and 30.68g of protein per serving, it's a nutritious choice for your meal plan.
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Cook the pasta shells in a large pot of generously salted boiling water according to package directions until al dente, typically 9-11 minutes. Drain carefully and rinse with cool water to stop the cooking process. Set aside in a single layer on a baking sheet to prevent sticking.
Preheat your oven to 375°F (190°C). Spread 1.5 cups of the marinara sauce evenly over the bottom of a 9x13 inch baking dish.
In a large bowl, prepare the filling. Combine the whole milk ricotta, thawed and thoroughly squeezed-dry spinach, 1/2 cup of the grated Parmesan cheese, the lightly beaten egg, dried oregano, 0.5 tsp salt, and black pepper. Mix until everything is well incorporated.
Carefully fill each cooked pasta shell with about 2 tablespoons of the ricotta mixture. A small spoon or a piping bag makes this process easier. Arrange the stuffed shells snugly in a single layer, open side up, in the prepared baking dish.
Spoon the remaining 1.5 cups of marinara sauce over the stuffed shells. Sprinkle the shredded mozzarella and the remaining 1/2 cup of Parmesan cheese evenly over the top.
Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the shells to set, making them easier to serve. Garnish with fresh chopped basil and serve warm.
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