Ingredients
Scale
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup chopped spinach (fresh or frozen)
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp 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, sauté garlic until fragrant. Add chopped spinach and cook until wilted. Remove from heat.
- In a bowl, combine ricotta, sautéed spinach, mozzarella, Parmesan, salt, and pepper. Mix well.
- Stuff each cooked shell with the ricotta-spinach mixture and place in a baking dish.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden. Garnish with fresh herbs before serving.
Notes
- You can substitute fresh spinach with frozen, just ensure it’s well drained.
- For added flavor, sprinkle red pepper flakes or grated Pecorino cheese before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell filled with approximately 1/4 of the mixture
- Calories: 410 Kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg