Ingredients
Scale
- 20 large pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add chopped spinach and cook until wilted. Remove from heat.
- Mix sautéed spinach, ricotta, half of the mozzarella, Parmesan, salt, and pepper in a bowl.
- Stuff each shell with the spinach and ricotta mixture and place them in a baking dish.
- Sprinkle remaining mozzarella on top. Bake uncovered for 20-25 minutes until cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving.
Notes
- You can substitute spinach with kale or Swiss chard.
- For a vegan version, use vegan ricotta and cheese substitutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell (about 150g)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg