Ricotta Stuffed Shells
Delicious Ricotta Stuffed Shells full of herbs, seasonings and pasta sauce. This meal is comforting, great for meal prep and an italian classic.
Servings: 6
Ingredients
- 24 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup chopped spinach
- ¼ cup chopped onion
- 3 cups shredded mozzarella *seperated
- 2 tsp italian seasoning
- ¼ tsp salt
- ¼ tsp red pepper flakes
- ½ tsp garlic powder
- 1 egg
- 1 tbsp olive oil
- 3-4 cup pasta sauce
- 2 tbsp chopped basil
Instructions
- Preheat oven to 375º. Start with cooking the stuffed shells in salted water to al dente, cooked according to package. Drizzle olive oil and 1/4 cup of the pasta sauce on the bottom of the baking dish.
- While pasta is cooking, mix ricotta, 1.5 cup of mozzarella, seasonings, onions, garlic, egg and spinach. Stir to combine. Fill each shell with the ricotta mixture and place in the baking dish.
- Gently Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top. Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is browned and melted. Sprinkle with basil, then serve.
Notes
*this recipe will freeze for up to 3 months.
*you can make this recipe ahead of time before baking.
Nutrition
Calories: 365kcal | Carbohydrates: 13g | Protein: 23g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 108mg | Sodium: 1105mg | Potassium: 545mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1804IU | Vitamin C: 11mg | Calcium: 470mg | Iron: 2mg