Ingredients
Scale
- 20 large pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat; sauté garlic until fragrant. Add chopped spinach, cook until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta cheese, mozzarella, Parmesan, sautéed spinach, salt, and pepper. Mix well.
- Stuff each cooked shell with the spinach and ricotta mixture, then place in a baking dish.
- Top with remaining mozzarella and Parmesan cheeses. Cover with foil.
- Bake for 25-30 minutes until bubbly and golden. Garnish with fresh basil before serving.
Notes
- You can prepare the stuffed shells ahead and refrigerate before baking.
- Use fresh spinach for the best flavor; frozen can be used if thawed and drained.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell stuffed with cheese
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg