Ingredients
Scale
- 20 large pasta shells
- 2 cups fresh spinach, chopped
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions until al dente, then 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 cheese, sautéed spinach, half of the mozzarella, Parmesan, salt, and pepper. Mix well.
- Stuff each cooked shell with the cheese and spinach mixture, then place in a baking dish.
- Pour marinara sauce over the shells, sprinkle with remaining mozzarella, and cover with foil.
- Bake for 25-30 minutes until bubbly and golden on top. Serve hot garnished with fresh basil if desired.
Notes
- Ensure not to overstuff the shells to prevent splitting during baking.
- You can add crushed red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 shells
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg