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Creamy ricotta and iron-boosting spinach stuffed into shells – a comforting, soul-satisfying meal!
Jumbo pasta shells filled with a creamy blend of ricotta, spinach, and Parmesan, baked in a rich marinara sauce. A classic Italian-American comfort food that's perfect for a family dinner.
Serving size: 1 serving
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Creamy ricotta and iron-boosting spinach stuffed into shells – a comforting, soul-satisfying meal!
This italian_american dish is perfect for dinner. With 754.19 calories and 42.8g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 375°F (190°C). Spread 1.5 cups of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then add the jumbo shells. Cook for 2 minutes less than the package directions for al dente, about 8-10 minutes. They should be pliable but still firm. Drain carefully to avoid tearing and set aside.
While the pasta cooks, prepare the filling. Ensure the thawed spinach is extremely dry by squeezing it with your hands, in a clean kitchen towel, or through a fine-mesh sieve to remove all excess water.
In a large bowl, combine the ricotta cheese, the squeezed-dry spinach, 1.5 cups of the shredded mozzarella, the grated Parmesan, beaten egg, minced garlic, 1 teaspoon of salt, black pepper, and nutmeg. Mix until well combined.
Carefully fill each cooked shell with about 2 tablespoons of the ricotta mixture. Arrange the filled shells in a single layer, open-side up, in the prepared baking dish.
Spoon the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 0.5 cup of mozzarella cheese evenly over the top.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. The sauce should be bubbling around the edges.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is fully melted and lightly golden on top.
Remove from the oven and let the dish rest for 10 minutes before serving. This allows the shells to set and makes serving easier. Garnish with fresh chopped parsley.
