Description
Delicious homemade Jumbo Stuffed Shells filled with creamy ricotta and spinach, baked in marinara sauce and topped with cheese.
Ingredients
Scale
- 24 jumbo pasta shells
- 1 & 3/4 cups ricotta cheese
- 1 large egg
- 1/3 cup freshly grated mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese, divided
- 1 clove garlic, finely minced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried Italian herbs
- 10-ounce package frozen spinach, thawed and squeezed dry
- 1/2 cup marinara sauce
- 2 tablespoons fresh chopped parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and coat a 24-slot mini muffin tin with nonstick spray.
- Cook the shells in boiling salted water until al dente (about 9-11 minutes), then drain and rinse under cold water.
- In a large bowl, stir together the ricotta, egg, mozzarella, 1/4 cup Parmesan, garlic, salt, pepper, and Italian herbs. Fold in the spinach.
- Fill each shell with a heaping tablespoon of the ricotta mixture.
- Arrange the stuffed shells in the muffin tin, top with marinara sauce and remaining Parmesan cheese.
- Bake for about 20 minutes or until warmed through and cheese is melted.
- Garnish with fresh chopped parsley and serve immediately.
Notes
Mistakes to Avoid: Overcooking the shells can make them difficult to stuff. Prep and cook should take no more than an hour.
- Prep Time: 20
- Cook Time: 20
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
Keywords: stuffed shells, appetizer, Italian, comfort food, spinach, ricotta
