Ingredients
Scale
- 20 large jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 2 cloves garlic, minced
- 2 tablespoons 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 and sauté garlic until fragrant, add spinach and cook until wilted, then let cool.
- In a bowl, combine ricotta, cooked spinach, eggs, Parmesan, salt, and pepper.
- Stuff each shell with the ricotta mixture and place in a baking dish.
- Top with shredded mozzarella cheese and bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
Notes
- Best served hot with a side salad or garlic bread.
- You can substitute gluten-free pasta for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Filling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 dish (about 5 shells)
- Calories: 430 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg