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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.
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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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.
This italian_american recipe takes 70 minutes to prepare and yields 6 servings. At 589.79 calories per serving with 30.89g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Brown 1/2 lb of ground Italian sausage or ground beef with chopped onion and add it to the marinara sauce for a heartier dish.
Incorporate 4 oz of softened cream cheese or mascarpone into the ricotta filling for an even creamier texture.
Add 1/2 teaspoon of red pepper flakes to the ricotta filling or use an Arrabbiata (spicy) marinara sauce for a kick of heat.
Sauté 8 oz of finely chopped cremini mushrooms with the garlic and add them to the filling along with a tablespoon of fresh chopped parsley.
The combination of ricotta, mozzarella, and parmesan cheese provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Dairy products like ricotta and mozzarella are packed with calcium, a vital mineral for building and maintaining strong bones and teeth, as well as for proper nerve and muscle function.
Spinach is a nutrient-dense leafy green, providing essential vitamins like Vitamin K for blood clotting, Vitamin A for vision health, and folate, which is crucial for cell growth and metabolism.
This dish offers a good balance of carbohydrates, protein, and fats. It's rich in calcium from the cheese and vitamins from the spinach. However, it can be high in calories, fat, and sodium. To make it healthier, you can use part-skim cheeses, a low-sodium marinara sauce, and serve it with a large side salad.
A single serving of about 4 stuffed shells contains approximately 570-620 calories, depending on the specific brands of cheese and sauce used.
Yes, this is an excellent make-ahead meal. You can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours. When ready to eat, bake as directed, adding about 10 extra minutes to the initial covered baking time.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through.
Absolutely. Assemble the dish in a freezer-safe pan but do not bake. Cover tightly with plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
Yes, you can substitute the jumbo pasta shells with a gluten-free variety. Cook them according to the package instructions, being extra gentle as gluten-free pasta can sometimes be more fragile.