Ingredients
Scale
- 18 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions, drain and set aside.
- In a skillet, heat olive oil over medium heat, sauté garlic until fragrant, then add chopped spinach until wilted. Remove from heat and let cool.
- In a bowl, combine ricotta, half the mozzarella, Parmesan, sautéed spinach, salt, and pepper.
- Stuff each cooked shell with the cheese mixture and place seam-side down in a baking dish.
- Sprinkle remaining mozzarella over the shells. Cover with foil and bake for 25 minutes.
- Remove foil, broil for 2 minutes until cheese is bubbly and golden. Garnish with fresh basil before serving.
Notes
- For a dairy-free version, substitute ricotta with tofu blended with nutritional yeast.
- Ensure not to overstuff shells to prevent tearing.
- Can be prepared ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell
- Calories: 220 kcal Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg