Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese, divided
- 2 cups marinara sauce
- ½ cup grated parmesan cheese
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Boil salted water in a large pot. Cook the pasta shells until al dente (8-10 minutes). Drain and cool.
- In a bowl, mix ricotta, spinach, half of the mozzarella, garlic powder, salt, and pepper until well combined.
- Fill each shell generously with the mixture.
- Spread marinara sauce on the bottom of a baking dish. Arrange stuffed shells seam side up and cover with remaining sauce. Top with remaining mozzarella and parmesan.
- Preheat oven to 375°F (190°C). Cover with foil and bake for 25 minutes; remove foil for the last 10 minutes to brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 270g)
- Calories: 420
- Sugar: 10g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg