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 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta shells in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat, sauté garlic until fragrant, then add chopped spinach until wilted. Remove from heat and cool slightly.
- Mix the sautéed spinach with ricotta, half of the mozzarella, Parmesan, salt, and pepper in a bowl.
- Stuff each shell with the spinach and ricotta mixture and place in a baking dish arranged side by side.
- Top with remaining mozzarella cheese and bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
Notes
- You can add a pinch of nutmeg to the ricotta for extra flavor.
- For a vegetarian protein boost, add cooked mushrooms or sun-dried tomatoes to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 shells
- Calories: 310 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg