Ingredients
Scale
- 12 large pasta shells
- 3 cups fresh spinach, chopped
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp dried oregano
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with nonstick spray.
- Cook pasta shells in salted boiling water until al dente; drain and set aside.
- In a bowl, mix chopped spinach, ricotta cheese, half of the Parmesan, minced garlic, salt, pepper, and oregano until well combined.
- Stuff each shell with the filling and place seam-side up in the baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with remaining Parmesan cheese.
- Cover with foil and bake for 25 minutes; remove the foil and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg