These Spinach Ricotta Stuffed Jumbo Pasta Shells have to be one of my favourite recipes on my blog right now! Not only is this super easy to make, the whole family will love them.
1 ½cupsgrated cheese reserve the ½ cup for the top of the dish
Instructions
Preheat the oven to 180 °c (fan forced)
Cook the pasta shells as per the instructions on the packet and remove them when they still are a little undercooked. You don't overcook them, as they will continue cooking when you bake them.
Mix ricotta, eggs, garlic, onion powder, garlic powder, baby spinach, salt, pepper and 1 cup of the grated cheese (reserve the rest of the grated cheese for the top).
Add the pasta sauce to the bottom of the baking tray. Spoon the spinach mixture into each of the pasta shells and place in the baking tray.
Continue filling each of the pasta shells until you run out of mixture or pasta shells.
Top with the remaining cheese and cover with foil.
Bake in the oven for 15 minutes and remove the foil. Return to the oven to bake for a further 10 minutes or until the cheese has browned slightly.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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