Easy Spinach & Ricotta Stuffed Shells

• servings: 4 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

12 –16 jumbo pasta shells

1½ cups ricotta cheese

1 cup mozzarella cheese (shredded (plus extra for topping)

½ cup Parmesan cheese (grated)

1 large egg

1 cup fresh spinach (chopped (or ½ cup frozen spinach, thawed and drained)

2 cloves garlic (minced)

2 cups marinara sauce

1 tablespoon olive oil

¼ teaspoon nutmeg (optional)

Salt and pepper (to taste)

Fresh basil or parsley (for garnish)

Directions

Preheat the oven to 190°C (375°F). If using frozen spinach, thaw and squeeze out any excess moisture. If using fresh, wash and chop.

Cook the pasta shells in a large pot of salted boiling water until just al dente. Drain and set aside to cool slightly.

Make the filling:

Heat the olive oil in a pan over medium heat. Add the garlic and cook until fragrant, then add the spinach and cook until wilted (or heated through if using frozen). Season with salt and pepper.

Transfer to a bowl and mix with the ricotta, mozzarella, Parmesan, egg, and nutmeg (if using) until well combined.

Assemble the dish:

Spread a layer of marinara sauce in a baking dish. Fill each shell with the ricotta mixture and arrange in the dish. Spoon over the remaining sauce and top with extra mozzarella.

Bake:

Cover with foil and bake for 25 minutes. Remove the foil and bake for a further 10 minutes until the cheese is melted and lightly golden.

Serve:

Let rest for a few minutes before serving, then garnish with fresh basil or parsley.

Nutrition

• Calories: 465 kcal
• Total Fat: 27 g
• Saturated Fat: 14 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.01 g
• Cholesterol: 119 mg
• Sodium: 1058 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 27 g