Italian 40 min

Spinach Ricotta Stuffed Shells

Name: Spinach Ricotta Stuffed Shells
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 15 oz ricotta cheese; 2 cups fresh spinach, wilted and squeezed dry; 2 cups shredded mozzarella, divided; ½ cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; ¼ teaspoon nutmeg; 2 cups marinara sauce; Salt and pepper to taste

vegetariancomfort-food

Ingredientsfor 2

480

Cal

26g

Protein

52g

Carbs

20g

Fat

120 jumbo pasta shells
215 oz ricotta cheese
32 cups fresh spinach, wilted and squeezed dry
42 cups shredded mozzarella, divided
5½ cup grated Parmesan cheese
61 large egg
72 cloves garlic, minced
81 teaspoon Italian seasoning
9¼ teaspoon nutmeg
102 cups marinara sauce
11Salt and pepper to taste

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Instructions

1
Preheat oven to 375°F. Cook pasta shells in heavily salted boiling water for 2 minutes less than package directions — they'll finish cooking in the oven. Drain and lay flat on an oiled baking sheet to prevent sticking.
2
Mix ricotta, squeezed-dry spinach (excess moisture will make filling watery — really wring it out), 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, nutmeg, salt, and pepper until smooth.
3
Spread 1 cup marinara in a 9x13 baking dish. Fill each shell with about 2 tablespoons of the ricotta mixture using a spoon or piping bag. Nestle filled shells in the dish in a single layer.
4
Pour remaining marinara over the shells and top with remaining 1 cup mozzarella. Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until the cheese is bubbly and browning. Let rest 10 minutes before serving — the filling will be molten right out of the oven.