Ingredients
Scale
- 18–20 jumbo pasta shells
- 4 cups spinach
- 15 oz. ricotta cheese
- ½ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese (divided)
- 24 oz. marinara sauce
- 3 cloves garlic (minced)
- 1 egg
- 1–2 tablespoons olive oil
- ½ tsp Salt
- ¼ tsp pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Preheat your oven to 375°F.
- Cook the pasta shells in salted water until just shy of al dente (about 13 minutes). Drain and cool under cold water.
- In a skillet, heat olive oil over medium heat and sauté minced garlic for 1 minute. Add spinach and cook until wilted; let cool.
- In a mixing bowl, combine ricotta, seasonings, half of the mozzarella, Parmesan, cream cheese, and egg. Fold in the cooled spinach mixture.
- Fill each shell with the cheese filling and place in a greased casserole dish. Cover with marinara sauce and top with remaining mozzarella and Parmesan.
- Cover the dish with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg