Spinach and ricotta-stuffed shells
Delicious spinach and ricotta-stuffed shells, a savory combination of creamy ricotta cheese, fresh spinach, and tender pasta shells. Perfect for any pasta lover.
Ingredients:
- 20 jumbo pasta shells (about half a 12-ounce box)
- 1 24-ounce jar marinara sauce
- 2 15-ounce containers ricotta
- 2 cups baby spinach, chopped
- ½ cup grated Parmesan (60g)
- kosher salt and black pepper
- ½ cup grated mozzarella (110g)
- green salad (optional)
Instructions:
- Place the oven rack on the top level and preheat the oven to 400° F. Prepare the pasta following the instructions on the package. Drain and rinse with cold water to cool it down.
- Evenly distribute the marinara sauce at the base of a large baking dish that is safe for broiling.
- Mix the ricotta, spinach, Parmesan, ½ teaspoon of salt, and ¼ teaspoon of pepper in a bowl. Fill the pasta shells with this mixture and arrange them on top of the marinara sauce.
- Sprinkle the mozzarella cheese over the stuffed shells and bake until they are completely heated, which usually takes around 10 to 12 minutes.
- Switch the oven setting to broil. Broil the shells until the cheese starts to turn golden brown, typically for 2 to 5 minutes. Optionally, serve with a side salad.
Summary:
- Calories: 3443 kcal
- Fat: 142 g
- Protein: 164 g
- Carbs: 373 g
- Potassium: 5121 mg
- Magnesium: 545 mg