Ingredients
Scale
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Boil pasta shells in salted water until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add spinach, cooking until wilted. Season with salt and pepper.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, sautéed spinach, and a pinch of salt and pepper.
- Stuff cooked shells with the ricotta mixture and place in a baking dish.
- Bake uncovered for 20-25 minutes until bubbly and golden. Garnish with fresh basil before serving.
Notes
- You can prepare the stuffed shells a day ahead and refrigerate before baking.
- For extra flavor, sprinkle red pepper flakes or add a squeeze of lemon juice to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg