Creamy ricotta and fresh spinach stuffed into tender pasta shells for a wholesome vegetarian dinner.
Ingredients
12 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella, divided
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon olive oil
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce
2 tablespoons fresh basil, chopped
Instructions
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Preheat oven to 375°F (190°C).
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Cook pasta shells until al dente; drain and set aside.
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Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook 1 minute.
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Add spinach and cook until wilted, 2–3 minutes; let cool slightly.
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In a bowl, combine spinach, ricotta, 1/2 cup mozzarella, Parmesan, nutmeg, salt, and pepper. Mix until smooth.
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Spread 1 cup marinara sauce in the bottom of a baking dish.
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Stuff each pasta shell with approximately 2 tablespoons of filling and arrange in the dish.
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Pour remaining marinara sauce over shells and top with remaining mozzarella.
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Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
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Garnish with chopped basil and serve.