Ingredients
Scale
- 20 large pasta shells
- 2 cups fresh spinach, chopped
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 1 cup marinara sauce
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta, chopped spinach, minced garlic, egg, Parmesan cheese, salt, and pepper. Mix until smooth.
- Carefully fill each cooked shell with the ricotta-spinach mixture. Arrange in a baking dish.
- Spread marinara sauce over the shells and top with shredded mozzarella and extra Parmesan if desired.
- Preheat oven to 375°F (190°C). Cover with foil and bake for 25-30 minutes until cheese is bubbly and golden.
Notes
- You can prepare the stuffed shells a day ahead and refrigerate until baking.
- Sprinkle additional cheese on top before baking for a cheesier crust.
- Use a quality non-stick or glass baking dish for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg
