Ingredients
Scale
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 cup marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells in boiling salted water until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, then add chopped spinach and cook until wilted. Remove from heat.
- In a bowl, combine ricotta cheese, cooked spinach, salt, pepper, and nutmeg. Mix well.
- Stuff each cooked shell with the ricotta mixture and place them in a baking dish.
- Pour marinara sauce over the shells and sprinkle mozzarella cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until golden and bubbly.
Notes
- You can add a dash of red pepper flakes for extra spice.
- Use fresh spinach for best flavor, but frozen works too—just thaw and drain excess water.
- Serve with a side salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell with sauce
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg