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Stuffed pasta dishes are a timeless favorite that has captured the hearts and taste buds of food lovers across the globe. The combination of tender pasta enveloping a rich and flavorful filling is undeniably appealing. Among the many variations, Easy Spinach and Ricotta Stuffed Shells stand out as a delightful blend of creamy ricotta cheese, nutrient-packed spinach, and savory seasonings. This dish beautifully marries flavors and textures, making it a versatile choice for any occasion.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Delight in these easy spinach and ricotta stuffed shells for a wholesome dinner that's bursting with flavor! With creamy ricotta, fresh spinach, and melty mozzarella, this dish is simple to prepare and perfect for any night of the week. Just stuff the jumbo shells, smother them in marinara sauce, and bake until bubbly. It's a crowd-pleaser that even kids will love! Don't forget the fresh basil for an extra touch. Enjoy a slice of comfort with this delicious recipe!
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Ingredients
  

20 jumbo pasta shells

1 cup ricotta cheese

2 cups fresh spinach, chopped

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 egg, lightly beaten

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 jar (24 oz) marinara sauce

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions
 

Cook the Pasta Shells: In a large pot of boiling salted water, cook the jumbo pasta shells according to package directions until al dente. Drain and let cool slightly.

    Prepare the Filling: In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup of mozzarella, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

      Stuff the Shells: Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Carefully stuff each cooked pasta shell with the ricotta and spinach mixture and place them in the baking dish, open side up.

        Add Sauce and Cheese: Once the shells are all packed, pour the remaining marinara sauce over them. Top with the remaining mozzarella cheese.

          Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.

            Serve: Once baked, let the dish cool for a few minutes. Garnish with fresh basil if desired. Serve warm and enjoy your delicious and healthy veggie dinner!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4