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 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
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 bowl, combine ricotta, cooked spinach, Parmesan, Italian seasoning, salt, and pepper. Mix well.
- Stuff each cooked shell with the spinach and ricotta mixture and arrange in a baking dish.
- Sprinkle mozzarella cheese on top. Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes until bubbly and golden. Serve hot.
Notes
- You can add crushed red pepper for a spicy kick.
- Use fresh spinach for the best flavor.
- Make ahead and reheat for quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg