Ingredients
Scale
- 20 large pasta shells
- 1 cup ricotta cheese
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta shells in salted boiling water until al dente (about 8 minutes). Drain and set aside.
- In a pan over medium heat, heat olive oil. Sauté minced garlic until fragrant (about 1 minute), then add spinach, cooking until wilted.
- In a mixing bowl, combine ricotta cheese, sautéed spinach, mozzarella cheese, Parmesan cheese, salt, and pepper. Mix until smooth.
- Preheat the oven to 375°F (190°C). Stuff each shell with the filling mixture.
- Spread half of the marinara sauce on the bottom of a baking dish. Arrange stuffed shells in a single layer and top with remaining sauce and extra mozzarella if desired.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 5 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (170g)
- Calories: 380
- Sugar: 6g
- Sodium: 640mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg