• Prep Time: 15 mins
  • Cooking Time: 38 mins
  • Serves: 6

Creamy Ricotta Stuffed Shells

  • Recipe Submitted by on

 Ingredients List

  • 24 jumbo pasta shells
  • 475 grams extra smooth Ricotta cheese about 2 cups
  • 225 grams frozen spinach thawed and squeezed dry (about 1/2 cup)
  • 1/3 cup + 2 tablespoons Parmesan cheese divided
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • pinch black pepper
  • 2 1/2 cups marinara sauce
  • 1 cup shredded mozzarella cheese

 Directions

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.

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