Ingredients
Scale
- 20 large pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells in boiling salted 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.
- In a mixing bowl, combine ricotta, Parmesan, cooked spinach, salt, and pepper. Mix well.
- Stuff each cooked shell with the spinach and ricotta mixture and place in a baking dish.
- Top with shredded mozzarella cheese and bake for 20-25 minutes until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- You can prepare the stuffed shells ahead of time and refrigerate before baking.
- Use fresh spinach for the best flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg