Dinner

Ricotta and Spinach Stuffed Shells

Active Time: 30 minutes • Total Time: 60 minutes

Yields: Approximately 6 servings

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Ingredients

  • 1 package (12 oz) jumbo pasta shells
  • 1 5oz. package organic Earthbound Farm Baby Spinach, finely chopped
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 1/2 cups marinara sauce (store-bought or homemade)
  • Fresh basil for garnish (optional)

Ricotta and Spinach Stuffed Shells bathed in a rich tomato sauce. Earthbound Farm Baby Spinach adds a burst of freshness to the classic combination of creamy ricotta, gooey mozzarella, and savory Parmesan. It’s a comforting dish, baked to perfection.

  • Preheat the oven to 375°F. Cook the jumbo pasta shells according to package instructions. Drain and set aside to cool.
  • In a large mixing bowl, combine the chopped Earthbound Farm Baby Spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  • Spoon the ricotta and spinach mixture into the cooked jumbo shells, filling each one generously. Place the stuffed shells in a baking dish.
  • Pour the marinara sauce over the stuffed shells, covering them evenly.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the shells are heated through and the cheese is melted.
  • Remove the foil and bake for an additional 5-10 minutes until the cheese on top is golden and bubbly. Garnish with fresh basil and parmesan if desired.
  • Allow the stuffed shells to cool for a few minutes before serving.

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