Ingredients
Scale
- 20 large pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley 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 and sauté garlic until fragrant. Add chopped spinach and cook until wilted. Remove from heat.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, sautéed spinach, salt, and pepper.
- Stuff each cooked pasta shell with the spinach and ricotta mixture, and arrange in a baking dish.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden on top.
- Garnish with fresh basil or parsley before serving.
Notes
- You can prepare the stuffed shells ahead of time and refrigerate before baking.
- Feel free to add crushed red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell (approx.)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg