Spinach Stuffed Shells
This recipe for spinach stuffed shells features tender, jumbo pasta shells filled to the brim with a tasty mixture of garlic, parmesan, ricotta cheese, chopped spinach, and Italian seasonings. Covered with a layer of bubbly marinara sauce, this is the most delicious way to load up on carbs!
Servings: 6 people
Ingredients
- 12 ounces jumbo pasta shells
- 8 ounces spinach
- 2 cups ricotta cheese
- ½ cup grated parmesan cheese plus more for garnish
- 3 cloves garlic minced
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups Marinara Sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9X13 baking dish with cooking spray. Cook 12 ounces jumbo pasta shells according to the package directions and set aside.
- In a skillet over medium-high heat, add 1 tablespoon of water and 8 ounces spinach and cook until the spinach has wilted and the water has evaporated.
- In a medium bowl, whisk together 2 cups ricotta cheese, ½ cup grated parmesan cheese, 3 cloves garlic, 1 tablespoon Italian Seasoning, 1 teaspoon salt and ½ teaspoon pepper. Once everything is well combined, stir in the spinach.
- Pour 1 cup of the 3 cups Marinara Sauce into the baking dish. Stuff each shell with the ricotta filling, about a tablespoon, and arrange them in a single layer, filling side up, in the pan.
- Pour the remaining marinara sauce around and on the shells. Sprinkle the 2 cups shredded mozzarella cheese over the shells and bake for about 25-30 minutes, until the cheese is bubbling and browning.
Nutrition
Calories: 544kcal | Carbohydrates: 56g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 79mg | Sodium: 1451mg | Potassium: 851mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4782IU | Vitamin C: 20mg | Calcium: 517mg | Iron: 4mg
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