Name: Creamy Spinach and Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 pieces jumbo pasta shells; 1 cups ricotta cheese; 2 cups fresh spinach; 1 cups mozzarella cheese; 2 cups marinara sauce; 1 tbsp olive oil; 2 cloves garlic; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups parmesan cheese

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
jumbo pasta shells	12 pieces	11	0g	2g	0g
ricotta cheese	1 cups	108	7g	2g	8g
fresh spinach	2 cups	4	0g	1g	0g
mozzarella cheese	1 cups	84	6g	1g	6g
marinara sauce	2 cups	30	1g	7g	0g
olive oil	1 tbsp	31	0g	0g	4g
garlic	2 cloves	2	0g	1g	0g
salt	1 tsp	0	0g	0g	0g
black pepper	0.5 tsp	1	0g	0g	0g
parmesan cheese	0.5 cups	49	4g	0g	3g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
jumbo pasta shells	12 pieces	11	0g	2g	0g
ricotta cheese	1 cups	108	7g	2g	8g
fresh spinach	2 cups	4	0g	1g	0g
mozzarella cheese	1 cups	84	6g	1g	6g
marinara sauce	2 cups	30	1g	7g	0g
olive oil	1 tbsp	31	0g	0g	4g
garlic	2 cloves	2	0g	1g	0g
salt	1 tsp	0	0g	0g	0g
black pepper	0.5 tsp	1	0g	0g	0g
parmesan cheese	0.5 cups	49	4g	0g	3g

Directions

Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cook the pasta shells according to package instructions until al dente; drain and set aside.
Step 3
In a skillet, heat olive oil over medium heat, add minced garlic and spinach; cook until wilted, about 3 minutes.
Step 4
In a bowl, mix ricotta cheese, cooked spinach, salt, black pepper, and half of the mozzarella cheese.
Step 5
Stuff each shell with the ricotta mixture and place them in a baking dish. Pour marinara sauce over the shells and sprinkle with remaining mozzarella and parmesan cheese.
Step 6
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.