Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated parmesan cheese
- 1 cup fresh spinach, chopped
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add chopped spinach and cook until wilted.
- In a bowl, mix ricotta, sautéed spinach, mozzarella (reserve some), parmesan, Italian seasoning, salt, and pepper.
- Fill each cooked pasta shell generously with the cheese mixture and place them in a greased baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle remaining mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 260
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg