4 Serves
82 Mins
Preheat your oven to 190°C. Bring a large pot of salted water to a boil and cook the pasta shells until al dente, then drain and set aside.
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Vitamin E
3 mg / 15 mgVitamin K
583 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
301 µg / 400 µgCalcium
438 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
340 mg / 1,250 mgPotassium
1044 mg / 4,700 mgSodium
2115 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In a mixing bowl, combine the ricotta cheese, fresh spinach, and a pinch of black pepper. Stir until well incorporated.
Stuff each cooked pasta shell generously with the spinach and ricotta mixture and arrange them in a casserole dish.
Drizzle the stuffed shells with olive oil and bake in the preheated oven until the cheese is hot and the edges are slightly browned.
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