Ingredients
Scale
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup chopped spinach, cooked and drained
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente. Drain and set aside.
- In a bowl, combine ricotta, spinach, Parmesan, garlic, salt, and pepper.
- Stuff each shell with the ricotta mixture and place in a baking dish.
- Sprinkle mozzarella cheese over the stuffed shells.
- Drizzle with olive oil and cover with foil.
- Bake for 25-30 minutes until bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- You can substitute spinach with kale or arugula for variation.
- For a vegan version, use plant-based ricotta and mozzarella.
- Ensure to drain spinach well to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell
- Calories: 390 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg