Cheesy Spinach Stuffed Shells (Baked & Bubbly) - My Home Made Recipe
Creamy ricotta and spinach stuffed into jumbo pasta shells, baked in marinara with melted mozzarella. A crowd-pleasing vegetarian dinner that is easier…
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Ingredients
- 1 (10 oz / 280 g) package frozen chopped spinach, thawed and squeezed dry
- 15 oz (425 g) whole milk ricotta cheese
- 1 cup (100 g) freshly grated parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 18-20 jumbo pasta shells (conchiglioni)
- 24 oz (680 g) marinara sauce
- 1 1/2 cups (170 g) shredded low-moisture mozzarella
- 2 tablespoons olive oil
- Fresh basil, for garnish (optional)
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