Description
Jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in a rich Alfredo sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 24 oz Alfredo sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
- In a medium bowl, combine ricotta cheese, spinach, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix well.
- Stuff each cooked pasta shell with the ricotta mixture.
- Spread about half of the Alfredo sauce in the bottom of a 9×13 inch baking dish.
- Arrange the stuffed shells in the baking dish over the sauce.
- Pour the remaining Alfredo sauce over the shells.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let stand for 5 minutes before serving.
Notes
- For extra flavor, you can add a pinch of garlic powder to the ricotta mixture.
- If you don’t have jumbo shells, you can use manicotti or large conchiglie.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 3 shells)
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg
Keywords: Alfredo stuffed shells, baked pasta, ricotta spinach shells, creamy pasta, Italian dinner