Ingredients
Scale
- 18–20 jumbo pasta shells
- 1–2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups spinach
- 15 oz. ricotta
- ½ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 2 tablespoons cream cheese
- 1 egg
- 24 oz. marinara sauce
- Fresh parsley, for garnish
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- Cook jumbo pasta shells in salted water until just shy of al dente (about 13 minutes). Drain and cool.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant. Add spinach and cook until wilted.
- In a mixing bowl, combine ricotta with seasonings, half the mozzarella, most of the Parmesan, cream cheese, egg, and the cooled spinach mixture.
- Spread half of the marinara sauce in a baking dish. Fill each shell with the cheese mixture and place them in the dish.
- Pour remaining marinara sauce over the stuffed shells, top with reserved cheeses, cover with foil, and bake for 20 minutes. Uncover and bake 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: 210
- Sugar: 2g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg