Ingredients
Scale
- 20 large pasta shells
- 1 tablespoon olive oil
- 3 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions, drain and set aside.
- Heat olive oil in a pan over medium heat. Sauté garlic until fragrant, then add chopped spinach. Cook until wilted. Remove from heat.
- In a bowl, combine ricotta, sautéed spinach, salt, and pepper. Mix well.
- Stuff each shell with the ricotta and spinach mixture and place in a baking dish.
- Top the stuffed shells with shredded mozzarella and Parmesan cheeses.
- Bake uncovered for 20-25 minutes until bubbly and golden.
Notes
- For extra flavor, sprinkle with red pepper flakes or fresh basil before serving.
- You can prepare these shells ahead of time and bake when ready.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 shells (1/4 of recipe)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg