Ingredients
Scale
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup cooked spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 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 skillet, heat olive oil over medium heat, sauté garlic until fragrant, then add chopped spinach. Cook until wilted. Remove from heat.
- In a mixing bowl, combine ricotta cheese, spinach mixture, half of the mozzarella, Parmesan, salt, and pepper. Mix well.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each shell with the ricotta mixture and place in the baking dish.
- Top with remaining marinara sauce and shredded mozzarella cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden brown. Serve hot.
Notes
- You can substitute fresh spinach with frozen, thawed, and drained.
- For added flavor, sprinkle with red pepper flakes or fresh basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell
- Calories: 340 kcal Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg