Spinach and Ricotta Stuffed Shells with Marinara Sauce, served with a side of Garlic Bread
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Linda Evans
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Alright, let's make some Spinach and Ricotta Stuffed Shells! First, get a big pot of salted water boiling for the shells. While that heats up, sauté onion and garlic, then wilt the spinach. Mix it all with ricotta, Parmesan, and spices – yum! Stuff those shells, nestle them in marinara, and bake at 375°F for about 25 minutes. Don't forget the garlic bread! Total time is about an hour, and no marinades needed, just oven preheating and boiling water. You've got this!
Pantry Items
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 whole loaf bread
- 24 ounces marinara sauce
- 12 whole jumbo pasta shells
- 4 tablespoons olive oil
- 2 tablespoons butter
Fresh Produce & Herbs
- 10 ounces fresh spinach
- 1 medium yellow onion
- 1/4 cup fresh basil
Seasonings & Spices
- 4 cloves fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/4 teaspoon dried oregano
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