Basilicatan Ricotta And Spinach Stuffed Shells
Basilicatan Ricotta and Spinach Stuffed Shells is a classic dish from the Basilicatan (Lucanian) cuisine, known for its rich flavors and comforting taste.
Ingredients
- 1 pound jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces frozen chopped spinach, thawed and drained
- 1 cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions. Drain and set aside to cool.
- In a large bowl, combine the ricotta cheese, spinach, Parmesan cheese, eggs, garlic powder, oregano, salt, and pepper.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- Stuff each pasta shell with the ricotta and spinach mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 18g
- Fat
- 16g
Supplies
9x13 inch baking dish Foil
Tools
Oven Bowl Saucepan
Serving suggestions
Serve the Basilicatan Ricotta and Spinach Stuffed Shells with a side of garlic bread and a fresh green salad.
Tips & tricks
For a time-saving option, you can use store-bought marinara sauce instead of making it from scratch.
Cost
$15