Ingredients
Scale
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup marinara sauce
- 2 tablespoons olive oil
Instructions
- Cook the pasta shells in salted boiling water according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add chopped spinach and cook until wilted. Remove from heat.
- In a bowl, combine ricotta, half of the mozzarella, sautéed spinach, salt, pepper, and red pepper flakes.
- Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Stuff each cooked shell with the ricotta mixture and place in the baking dish.
- Pour remaining marinara sauce over the stuffed shells, sprinkle with the remaining mozzarella cheese.
- Bake uncovered for 25-30 minutes until cheese is melted and bubbly.
Notes
- Use fresh spinach for the best flavor and nutrition.
- For a vegan version, substitute ricotta with tofu blended with nutritional yeast and spices.
- Make ahead: assemble and refrigerate, then bake before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell stuffed with filling and sauce
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg