Spinach-And-Ricotta Stuffed Shells Recipe

Name: Spinach-And-Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 jumbo pasta shells; 1 15-oz. container ricotta; 2 cups shredded mozzarella; 1/2 cup shredded Parmesan; 1 10-oz. package frozen chopped spinach, thawed and squeezed dry; 1 large egg, lightly beaten; Salt and pepper; 1 teaspoon Italian seasoning; Pinch of ground nutmeg; 1 26-oz. jar spaghetti sauce

Servings: persons

24 jumbo pasta shells
1 15-oz. container ricotta
2 cups shredded mozzarella
1/2 cup shredded Parmesan
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 large egg, lightly beaten
Salt and pepper
1 teaspoon Italian seasoning
Pinch of ground nutmeg
1 26-oz. jar spaghetti sauce

1
Preheat oven to 375u00b0F. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.
2
Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.
3
Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.

2523

kcal

Calories

Fat

449

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 jumbo pasta shells, 1 15-oz. container ricotta, 2 cups shredded mozzarella, 1/2 cup shredded Parmesan, and more.

Yes, Spinach-And-Ricotta Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-And-Ricotta Stuffed Shells

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