Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the jumbo pasta shells in salted boiling water until al dente (about 10 minutes). Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic and spinach until wilted (about 3 minutes).
- In a bowl, combine ricotta, half of the mozzarella, sautéed spinach, salt, and pepper until well mixed.
- Stuff each pasta shell with the cheese mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish. Arrange stuffed shells in the dish, top with remaining marinara and mozzarella.
- Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg