How To Make Stuffed Shells with Spinach  and Ricotta

RENEE NICOLE'S KITCHEN

Prepare a delicious dinner in no time with these oven-baked spinach ricotta stuffed pasta shells. An easy-to-follow, crowd-pleasing recipe stuffed with fresh spinach, creamy ricotta, and nutty Parmesan cheese, this classic comfort food is perfect for meatless nights. With just 20 minutes of hands-on prep and 35 minutes in the oven, you'll soon enjoy gooey, cheesy stuffed shells perfection.

RENEE NICOLE'S KITCHEN

INGREDIENTS

– dry Conchiglioni pasta shells – olive oil – garlic (crushed) – chilli flakes – fresh spinach – ricotta – marinara sauce – Kosher Salt (to taste) – Black Pepper (to taste) – grated Parmesan

1. Boil pasta until al dente, then drain and set aside. In a skillet, heat oil, add garlic and chili flakes, cook for 1 minute, then add spinach and cook until wilted.

Instructions

2. Chop wilted spinach, mix with ricotta, and preheat the oven to 375ºF.

Instructions

3. Fill pasta shells with spinach-ricotta mix, place on marinara in a baking dish, season, and cover.

Instructions

4. Bake for 25 minutes, then serve and enjoy!

Instructions

Full Ingredients And Instructions

Scribbled Arrow

YOU MIGHT ALSO LIKE:

Homemade  Garlic Knots

Spinach Lasagna Rolls

Homemade Butternut Squash Ravioli