Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup chopped spinach
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta shells according to package instructions, drain and set aside.
- In a bowl, mix ricotta, chopped spinach, Parmesan, garlic, salt, and pepper.
- Preheat oven to 375°F (190°C).
- Stuff each shell with the ricotta mixture and place in a baking dish.
- Top with shredded mozzarella cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden.
Notes
- You can add cooked mushrooms or zucchini to the ricotta filling for extra flavor.
- Best served hot with a side salad or garlic bread.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg