:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/5U5T6Y-dX8uPmx263QnV/e45bd3f32b3eaacf110fdb6ae5fe9c.png "Vegetarian Stuffed Shells with Spinach and Ricotta")
Vegetarian Stuffed Shells with Spinach and Ricotta
This delicious vegetarian stuffed is a great meal. Enjoy a flavorful and satisfying meal without any meat. The shells are stuffed with a blend of spinach and ricotta cheese, then topped with marinara sauce and mozzarella cheese before baking to perfection. It's a hearty and nutritious dish, perfect for a cozy night in.
Ingredients
- 24 jumbo pasta shells
- 2 cups Ricotta cheese
- 2 cups fresh spinach, chopped
- 1⁄4 Cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1⁄2 Cup parmesan
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
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Directions
Preheat the oven to 375°F.
Cook the pasta shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
In a large mixing bowl, combine the ricotta cheese, chopped spinach, parsley, garlic, Parmesan cheese, salt, and black pepper. Mix. Stuff each pasta shell with a spoonful of the ricotta mixture and place them in a 9x13 inch baking dish.
Pour the marinara sauce over the stuffed shells, covering them completely.
Sprinkle the shredded mozzarella cheese on top of the marinara sauce.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until bubbly.
Let the stuffed shells cool for a few minutes before serving hot.
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TammersVegetarian Stuffed Shells with Spinach and Ricotta
This delicious vegetarian stuffed is a great meal. Enjoy a flavorful and satisfying meal without any meat. The shells are stuffed with a blend of spinach and ricotta cheese, then topped with marinara sauce and mozzarella cheese before baking to perfection. It's a hearty and nutritious dish, perfect for a cozy night in.
Preheat the oven to 375°F.
Cook the pasta shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
In a large mixing bowl, combine the ricotta cheese, chopped spinach, parsley, garlic, Parmesan cheese, salt, and black pepper. Mix. Stuff each pasta shell with a spoonful of the ricotta mixture and place them in a 9x13 inch baking dish.
Pour the marinara sauce over the stuffed shells, covering them completely.
Sprinkle the shredded mozzarella cheese on top of the marinara sauce.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until bubbly.
Let the stuffed shells cool for a few minutes before serving hot.
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