Ingredients
Scale
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup cooked spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella 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 the pasta shells until al dente, then drain and set aside.
- In a bowl, combine ricotta, chopped spinach, Parmesan, garlic, salt, and pepper.
- Stuff each shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce in a baking dish, then arrange stuffed shells on top.
- Pour remaining marinara over the shells and sprinkle with mozzarella cheese.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- You can substitute fresh spinach with frozen, just make sure to squeeze out excess water.
- For a vegan version, replace ricotta with tofu-based cheese and use vegan mozzarella.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, stuffing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 shells
- Calories: 370 Kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg