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Spinach and Ricotta Stuffed Shells
Giant pasta shells stuffed with creamy ricotta and spinach, baked in marinara with a mozzarella blanket. Cooking the shells just shy of al dente stops them turning mushy once they finish cooking through in the oven.
Ingredients
Instructions
Cook shells al dente; drain; cool slightly.
Mix ricotta, spinach, 1 cup mozzarella, parmesan, egg, garlic, nutmeg.
Spread ½ cup marinara in baking dish. Stuff each shell; arrange in dish.
Top with remaining marinara and extra mozzarella.
Cover; bake at 375°F for 30 min. Uncover; bake 10 more.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
