Ingredients
Scale
- 20 large pasta shells
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, oregano, red pepper flakes, cooked spinach mixture, salt, and black pepper. Mix well.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff each cooked shell with the cheese and spinach mixture and place them seam-side down into the dish.
- Pour remaining marinara sauce over the shells. Sprinkle the remaining mozzarella cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes until cheese is bubbly and golden.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
- You can substitute fresh spinach with frozen spinach, just make sure to drain excess moisture.
- For a creamier texture, add a splash of heavy cream to the cheese mixture.
- To make this vegetarian, ensure your marinara sauce contains no meat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 large shell
- Calories: 330 Kcal
- Sugar: 6g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 50mg