Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach (chopped)
- 2 cups marinara sauce (divided)
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Boil salted water and cook pasta shells according to package instructions until al dente. Drain and cool.
- In a bowl, combine ricotta, half the mozzarella, Parmesan, spinach, Italian seasoning, salt, and pepper.
- Fill each shell generously with the mixture.
- Spread half of the marinara sauce in a baking dish. Place filled shells seam-side up and cover with remaining sauce.
- Top with the remaining mozzarella cheese and bake uncovered for 25 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg