Ingredients
Scale
- 1 box of large pasta shells (about 20 shells)
- 2 cups fresh spinach, chopped
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the large pasta shells in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, chopped spinach, minced garlic, and egg. Season with salt and pepper, then mix until smooth and well incorporated.
- Using a small spoon or piping bag, fill each cooked shell with the cheese and spinach mixture. Arrange the stuffed shells in a baking dish coated with a little olive oil or non-stick spray.
- Pour marinara sauce evenly over the stuffed shells. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for approximately 25-30 minutes, until bubbly and heated through. Remove the foil during the last 5 minutes for a golden top.
Notes
- For a vegan version, substitute ricotta with tofu-based ricotta or vegan cheese and use a plant-based egg replacer.
- This dish can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months for an easy make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed shell (about 1/6 of recipe)
- Calories: 280 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg