Ingredients
Scale
- 12–15 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, and egg; mix well.
- Sauté garlic in olive oil until fragrant, then add spinach and cook until wilted. Combine with the ricotta mixture and season with Italian seasoning, salt, and pepper.
- Preheat oven to 375°F (190°C). Spread marinara sauce in a baking dish. Stuff each shell with the filling and arrange in the dish; top with remaining marinara and mozzarella.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg