Ingredients
Scale
- 20 large pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells in boiling salted water until al dente, drain and set aside.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add chopped spinach and cook until wilted. Remove from heat.
- In a bowl, combine ricotta, Parmesan, cooked spinach, salt, and pepper. Mix until smooth.
- Stuff each shell with the spinach and ricotta mixture and place in a baking dish coated with marinara sauce.
- Top with shredded mozzarella and additional marinara sauce if desired.
- Bake for 25-30 minutes until bubbly and golden on top.
Notes
- You can substitute fresh spinach with frozen spinach, thawed and drained.
- For added flavor, sprinkle with red pepper flakes or fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell (about 150 g)
- Calories: 370 Kcal
- Sugar: 6g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg