Ingredients
Scale
- 20 large shell pasta
- 2 tablespoons olive oil
- 3 cups fresh spinach, chopped
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 cup marinara sauce (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells in salted water until al dente, drain and set aside.
- In a skillet, heat olive oil over medium heat, sauté garlic until fragrant, add chopped spinach and cook until wilted. Remove from heat.
- In a mixing bowl, combine ricotta, cooked spinach, half of the mozzarella, Parmesan, salt, and pepper.
- Stuff each shell with the ricotta-spinach mixture and place in a greased baking dish.
- Top with remaining mozzarella and optional marinara sauce.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
Notes
- You can substitute spinach with kale or Swiss chard for variation.
- Prepare in advance and refrigerate before baking for quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell (approx.)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg