Ingredients
Scale
- 20 large pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
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 spinach and cook until wilted. Let cool slightly.
- Mix spinach, ricotta, mozzarella, Parmesan, salt, and pepper in a bowl.
- Stuff each shell with the spinach and ricotta mixture and place in a baking dish.
- Bake uncovered for 20-25 minutes until bubbly and golden on top.
Notes
- You can substitute ricotta with cottage cheese for a different texture.
- For a vegan version, use dairy-free cheese and spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg