Ingredients
Scale
- 20 large jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 egg
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook the jumbo 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 and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, cooked spinach, egg, salt, and pepper. Mix well.
- Spread 1 cup of marinara sauce in the bottom of a baking dish. Fill each cooked shell with the cheese and spinach mixture and place in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells. Cover with aluminum foil.
- Bake in the preheated oven for 25-30 minutes, until bubbly and heated through. Remove foil and bake for an additional 5 minutes to slightly brown the top.
- Serve hot, garnished with extra Parmesan or fresh basil if desired.
Notes
- You can prepare the stuffed shells in advance and refrigerate them before baking.
- For added flavor, sprinkle red pepper flakes or fresh herbs over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg