Pasta shells (large): 100g (about 8 shells), Spinach: 50g (1.5 cups, fresh), Ricotta cheese: 120g (1/2 cup + 1 tbsp), Parmesan cheese: 15g (1 tbsp, grated), Egg: 25g (1/2 large), Garlic: 3g (1 clove, minced), Marinara sauce: 120g (1/2 cup), Mozzarella cheese: 30g (2 tbsp, shredded), Dried basil: 1g (1/4 tsp), Dried oregano: 1g (1/4 tsp), Red pepper flakes: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Cook 100g pasta shells according to package instructions until al dente. Drain and set aside to cool. 3. In a skillet, cook 50g spinach until wilted, about 1-2 minutes. 4. Squeeze out excess moisture from the spinach and chop finely. 5. In a bowl, combine spinach, 120g ricotta cheese, 10g grated Parmesan cheese, 25g beaten egg, 3g minced garlic, 1g dried basil, 1g dried oregano, 1g salt, and 1g black pepper. 6. Spread 60g marinara sauce on the bottom of a small baking dish. 7. Fill each cooked pasta shell with the spinach and ricotta mixture and place in the baking dish. 8. Top with remaining 60g marinara sauce, 30g shredded mozzarella cheese, and 5g grated Parmesan cheese. 9. Sprinkle with 1g red pepper flakes. 10. Cover with foil and bake for 25 minutes. 11. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden. 12. Let cool for 5 minutes before serving.
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