Description

Jumbo pasta shells filled with a creamy spinach and ricotta mixture, baked in a flavorful roasted tomato sauce and topped with fresh basil and Parmesan. A classic, hearty vegetarian dish perfect for any occasion.

Ingredients

Units Scale

20 jumbo pasta shells
2 cups ricotta cheese
1 cup cooked spinach, chopped and squeezed dry
1/2 cup grated Parmesan cheese
1 egg
1 clove garlic, minced
Salt and black pepper to taste
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil, for garnish

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Instructions

Preheat oven to 375°F (190°C). Cook pasta shells in salted water until al dente. Drain and set aside.
In a bowl, mix ricotta, chopped spinach, Parmesan, egg, garlic, salt, and pepper until smooth and creamy.
Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic; sauté until soft and fragrant.
Add crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes to develop flavor.
Spread a thin layer of the tomato sauce in the bottom of a baking dish.
Stuff each shell with the ricotta-spinach mixture and place into the dish.
Spoon the remaining tomato sauce evenly over the stuffed shells.
Cover the dish with foil and bake for 25 minutes.
Uncover and bake for an additional 10 minutes until bubbly and slightly golden on top.
Garnish with fresh basil and additional Parmesan before serving.

Notes

Be sure to squeeze spinach dry to prevent excess moisture in the filling.
Use fresh ricotta for best texture and flavor.
The sauce can be made in advance to save time.
Leftovers can be stored refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition

Serving Size: 5 stuffed shells
Calories: 390
Sugar: 7g
Sodium: 520mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 21g
Cholesterol: 85mg