Ingredients
Scale
- 20 large shell pasta
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta shells in boiling salted water until al dente, then drain and set aside.
- In a bowl, combine ricotta, mozzarella, chopped spinach, garlic, salt, and pepper.
- Stuff each shell with the ricotta mixture and place in a baking dish.
- Spread marinara sauce over the shells and sprinkle Parmesan cheese on top.
- Drizzle with olive oil and bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
Notes
- You can add cooked ground beef or turkey for extra protein.
- Use fresh spinach for a brighter flavor or frozen spinach, well drained.
- Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell (about 200g)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg