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
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions, then drain and set aside.
- In a skillet, heat olive oil over medium heat, sauté garlic until fragrant, then add spinach and cook until wilted. Let cool slightly.
- In a bowl, combine ricotta, mozzarella, Parmesan, sautéed spinach, salt, and pepper.
- Stuff each shell with the ricotta mixture and place in a baking dish.
- Top with shredded mozzarella and bake uncovered for 25-30 minutes until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- Ensure not to overcook pasta to keep shells firm for stuffing.
- You can make the filling ahead of time for quicker assembly.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 shells
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg