Description
A delightful dish featuring large pasta shells filled with a creamy mixture of ricotta, sun-dried tomatoes, and fresh spinach, baked to perfection.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh basil or parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente; drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Stir in chopped sun-dried tomatoes and fresh spinach, cooking until the spinach is wilted.
- Combine ricotta, the cooked spinach mixture, mozzarella, Parmesan, salt, and pepper in a mixing bowl.
- Stuff the cooked shells with the ricotta mixture.
- Place stuffed shells in a baking dish and top with additional mozzarella and Parmesan.
- Bake in the preheated oven for 20-25 minutes until cheese is bubbly and golden.
- Garnish with fresh basil or parsley if desired and serve.
Notes
Let the dish sit for a few minutes after baking to allow flavors to settle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg