Description
Delicious stuffed pasta shells filled with ricotta and spinach, topped with marinara sauce.
Ingredients
Scale
- 12 pieces Large Pasta Shells (Use gluten-free shells for a gluten-sensitive version.)
- 15 ounces Ricotta Cheese (Low-fat or dairy-free options available.)
- 1 cup Fresh Spinach (Alternatively, use ½ cup frozen spinach, thawed and drained.)
- ½ cup Grated Parmesan Cheese (Nutritional yeast can be a vegan alternative if necessary.)
- 1 teaspoon Garlic Powder (Adjust quantity to taste if using fresh garlic.)
- 1 teaspoon Italian Herbs (Substitute fresh herbs for dried using about three times the amount.)
- to taste Salt and Pepper (Essential for flavor elevation.)
- 2 cups Marinara Sauce (Swap for Alfredo or pesto for a delicious twist.)
Instructions
- Preheat the oven to 375°F (190°C).
- Boil salted water in a large pot and cook the pasta shells until al dente, about 8-10 minutes.
- Mix the filling by combining ricotta, spinach, Parmesan, garlic powder, Italian herbs, salt, and pepper in a large mixing bowl.
- Stuff each cooked shell generously with the ricotta mixture and place them neatly in a greased baking dish.
- Pour marinara sauce over the stuffed shells, ensuring each one is well-coated.
- Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes.
- Cool slightly before serving, optionally garnishing with fresh herbs.
Notes
- For a gluten-sensitive version, use gluten-free pasta shells.
- Consider using low-fat or dairy-free ricotta for a lighter option.
- Fresh herbs can be substituted for dried herbs for a fresher taste.
- Serve with a side salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg