Ingredients
Scale
- 20 large jumbo pasta shells
- 2 cups ricotta cheese
- 1 ½ cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add chopped spinach and cook until wilted. Remove from heat.
- In a bowl, combine ricotta, cooked spinach, Italian herbs, salt, and pepper.
- Stuff each shell with the ricotta mixture and place in a greased baking dish.
- Sprinkle shredded mozzarella and Parmesan cheese over the stuffed shells.
- Bake uncovered for 25-30 minutes until cheese is bubbly and golden brown.
Notes
- You can substitute fresh spinach with frozen spinach, just make sure to drain excess moisture.
- Add red pepper flakes for a spicy kick.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg