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.

Basilicatan Ricotta And Spinach Stuffed Shells

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

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions. Drain and set aside to cool.
  3. In a large bowl, combine the ricotta cheese, spinach, Parmesan cheese, eggs, garlic powder, oregano, salt, and pepper.
  4. Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
  5. Stuff each pasta shell with the ricotta and spinach mixture and place them in the baking dish.
  6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
  7. 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.
  8. 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