Ingredients
Scale
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup chopped fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente, then drain and let cool slightly.
- In a bowl, mix ricotta, chopped spinach, Parmesan, salt, and pepper.
- Stuff each shell with the ricotta mixture.
- Spread 1 cup marinara sauce on the bottom of a baking dish.
- Arrange stuffed shells in the dish, then cover with remaining marinara sauce and mozzarella cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden on top.
- Garnish with fresh basil before serving.
Notes
- Feel free to add crushed red pepper flakes for some spice.
- You can substitute spinach with kale or Swiss chard.
- Use gluten-free pasta if needed for gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shell with sauce
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg