Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese (whole milk)
- 10 oz fresh spinach (chopped)
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tsp olive oil (for sautéing)
- 1 tsp Italian seasoning
Instructions
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the chopped spinach until wilted (about 3 minutes). Remove from heat and let cool.
- In a mixing bowl, combine ricotta cheese, sautéed spinach, half of the mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth.
- Stuff each cooked shell generously with the filling and place them seam-side up in a baking dish coated with marinara sauce.
- Pour remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 250g)
- Calories: 410
- Sugar: 8g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg