Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese, divided
- 1 cup marinara sauce
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil salted water in a large pot and cook the pasta shells until al dente. Drain and set aside.
- In a bowl, mix ricotta cheese, chopped spinach, half of the mozzarella, garlic powder, salt, and pepper until well combined.
- Generously fill each shell with the ricotta-spinach mixture.
- Spread half of the marinara sauce on the bottom of a baking dish. Arrange filled shells on top and drizzle with remaining sauce. Sprinkle with leftover mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes; then remove foil and bake an additional 10–15 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 380
- Sugar: 6g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg