Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper.
- Stuff each cooked pasta shell with the cheese mixture.
- Spread half of the marinara sauce in the bottom of a baking dish.
- Arrange the stuffed shells on top of the sauce in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add herbs like basil or oregano for extra flavor.
- For a vegetarian option, ensure the marinara sauce is meat-free.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 350
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg