Ingredients
Scale
- 20 large pasta shells (conchiglie)
- 2 cups fresh spinach, chopped or wilted
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 egg, beaten
- 1 cup marinara sauce
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh basil or parsley for garnish
Instructions
- Warm 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
- Add chopped spinach to the skillet, cooking until wilted. Let it cool slightly.
- In a mixing bowl, combine the cooked spinach with ricotta, mozzarella, Parmesan, beaten egg, salt, and pepper. Mix until smooth.
- Bring a large pot of salted water to a boil and cook pasta shells until al dente. Reserve ½ cup pasta water before draining.
- Drain shells and rinse with cold water to stop cooking. Preheat oven to 375°F (190°C).
- Spread a thin layer of marinara sauce in a baking dish. Stuff each shell with the spinach ricotta mixture and place upright in the dish.
- Pour remaining marinara sauce over shells, sprinkle with mozzarella or Parmesan, and cover with foil.
- Bake for 25-30 minutes or until bubbly and golden. Let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or bake at 350°F (175°C) for about 15 minutes.
- For added moisture when reheating, add a splash of marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 400 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg