Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup cooked spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions. Drain and set aside.
- In a bowl, combine ricotta, chopped spinach, garlic, salt, and pepper.
- Stuff each shell with the ricotta mixture and place in a greased baking dish.
- Top with shredded mozzarella and Parmesan cheeses.
- Bake uncovered for 25-30 minutes until cheese is bubbly and golden.
Notes
You can prepare the filling in advance and refrigerate. For a vegan version, substitute ricotta with vegan cheese and use plant-based mozzarella.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg