Classic Stuffed Shells
Cook Time 38 minutes
Total Time 53 minutes
This Classic Stuffed Shells Recipe couldn't be easier to put together! Made with Ricotta, spinach, and Italian herbs and seasonings, they are luscious and comforting.
jumbo pasta shells
extra smooth Ricotta cheese
about 2 cups
thawed and squeezed dry (about 1/2 cup)
cup + 2 tablespoons
shredded mozzarella cheese
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Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente (about 8 minutes). Drain, and cool immediately by running under cold water.
Stir together the Ricotta, spinach, 1/3 cup Parmesan cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
Lightly grease a 9x13" baking dish with non-stick spray and spread 1 cup marinara sauce in the bottom.
Preheat the oven to 350 degrees F.
Divide Ricotta mixture evenly between shells and place in prepared pan. You might have to squish a little to fit, that's okay.
Top with remaining marinara sauce, mozzarella cheese, and 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly at the edges and cheese is melted. Serve.
, Fat: 20g
, Saturated Fat: 12g
, Cholesterol: 94mg
, Sodium: 1435mg
, Potassium: 663mg
, Carbohydrates: 34g
, Fiber: 3g
, Sugar: 6g
, Protein: 27g
, Vitamin A: 5500%
, Vitamin C: 9.2%
, Calcium: 545%
, Iron: 2.9%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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