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Stuffed Pasta Shells with Ricotta, Spinach & Bacon
Ingredients
  • 12 jumbo pasta shells
  • 28 ounce jar/ or 1 recipe alfredo sauce
  • 15 ounce ricotta
  • 1 egg
  • 1 ¼ cup mozzarella cheese , shredded, divided
  • 1 ½ cups fresh baby spinach
  • ¼ cup parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ pound (4 slices) bacon, cooked, crumbled
Instructions
  1. Bring a large pot of water of a rolling boil. Cook the pasta shells as per package instructions until they are just slightly undercooked. They should still be somewhat firm.
  2. If you are cooking this dish right away, preheat your oven to 350 degrees F.
  3. Grease a 9x9 inch baking dish and set aside.
  4. While the pasta is cooking, cook your bacon in a large frying pan. Drain any excess grease from the pan and return the bacon back to the pan. Add the fresh spinach into the frying pan and cook until wilted.
  5. Transfer the bacon and spinach to a medium bowl to cool slightly. Once cool, stir in the ricotta, egg, ¾ cup mozzarella cheese, parmesan cheese, garlic powder, salt and pepper. Make sure the mixture is well combined.
  6. Spoon some of the alfredo sauce over the bottom of your baking dish. Using a spoon, scoop the spinach and cheese mixture into the cooked pasta shells. Arrange the stuffed pasta shells in your baking dish with the stuffed shell opening facing up and spoon the remaining alfreado sauce over top of the shells. Sprinkle the remaining mozzarella cheese over top.
  7. Bake in the oven for about 30 minutes, until heated through and the cheese on top is melted and bubbling.