Ingredients
Scale
- 20 large pasta 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 egg, beaten
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups marinara sauce
- Olive oil for cooking
Instructions
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine ricotta, spinach, minced garlic, beaten egg, Parmesan, oregano, basil, salt, and pepper. Mix until smooth.
- Using a teaspoon, fill each cooked shell with the ricotta mixture. Arrange the stuffed shells in a greased baking dish.
- Spoon marinara sauce over the shells and sprinkle with shredded mozzarella.
- Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 25-30 minutes, removing foil for the last 5 minutes to melt and brown the cheese.
Notes
- You can substitute fresh spinach with thawed frozen spinach, drained well.
- For added flavor, sprinkle with freshly chopped basil or parsley before serving.
- To make this dish vegan, replace cheese with plant-based alternatives and use vegan marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: Fifty grams
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg