Delight your senses with Baked Ricotta and Spinach Stuffed Shells served with marinara sauce
baked ricotta and spinach stuffed shells
with marinara sauce make for a
comforting and satisfying meal here’s
how to make
them
ingredients for the stuffed
shells one box 12 oz jumbo pasta shells
15 oz ricotta cheese 1 cup shredded
mozzarella
cheese 1/2 cup grated Parmesan cheese 1
egg 2 cups fresh spinach
chopped two cloves garlic minced 1
teaspoon dried basil 1 teaspoon dried
oregano salt and pepper to
taste for the marinara
sauce 2 tbspoon olive oil one onion
finely chopped four cloves garlic minced
1 can 28 Oz crushed tomatoes 1 can 15 oz
tomato sauce 1 teaspoon dried basil
1 teaspoon dried oregano 1/2 teaspoon
red pepper flakes
optional salt and pepper to
taste
instructions preheat your oven to 375° F
190°
C grease a 9×13 in baking dish with
olive oil or non-stick cooking
spray cook the jumbo pasta shells
according to the package instructions
until they are all Dente drain drain the
cooked shells and set them aside to cool
slightly in a large mixing bowl combine
the ricotta cheese shredded mozzarella
cheese grated Parmesan cheese egg
chopped fresh spinach minced garlic
dried basil dried oregano salt and
pepper mix until well combined spoon the
ricotta and spinach mixture into the
cooked pasta shells filling each shell
generously to make the marinara sauce
heat olive oil in a large skillet over
medium heat add the finely chopped onion
and minced garlic and saut until
softened about 5
minutes stir in the crushed tomatoes
tomato sauce dried basil dried oregano
red pepper flakes if using salt and
pepper bring the sauce to a simmer and
let it cook for about 10 to 15 minutes
stirring occasionally to allow the
flavors to meld together spread a thin
layer of marinara sauce on the bottom of
the prepared baking dish
arrange the stuffed shells in the baking
dish in a single layer pour the
remaining marinara sauce over the
stuffed shells covering them
evenly cover the baking dish with
aluminum foil and bake in the preheated
oven for 25 to 30 minutes or until the
sauce is bubbly and the cheese is
melted remove the foil and bake for an
additional 5 to 10 minutes or until the
cheese is golden and
bubbly remove the baked ricotta and
spinach stuffed shells from the oven and
let them cool for a few minutes before
serving serve the stuffed shells hot
garnished with additional grated
Parmesan cheese and chopped fresh basil
or parsley if
desired enjoy your delicious baked
ricotta and spinach stuffed shells with
marinara sauce