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 (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil water in a pot, cook jumbo shells according to package instructions, then drain and cool.
- In a mixing bowl, combine ricotta, half the mozzarella, Parmesan, egg, chopped spinach, minced garlic, salt, pepper, and Italian seasoning.
- Spread marinara sauce in a baking dish. Stuff each shell with the spinach mixture and place seam-side up in the dish.
- Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells (approximately 200g)
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg