Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, about 8 minutes. Drain and set aside to cool slightly.

- In a mixing bowl, combine ricotta cheese, shredded mozzarella, chopped spinach, and minced garlic. Mix until well blended and creamy, adding salt and pepper to taste.

- Using a spoon or piping bag, carefully stuff each shell with the cheese mixture, pressing gently to fill completely.

- Arrange the stuffed shells snugly in a baking dish, facing up and side by side.

- Drizzle olive oil over the shells and cover the dish loosely with foil. Bake in a preheated oven at 180°C (350°F) for 15 minutes.

- Remove the foil and bake uncovered for an additional 5 minutes, until the cheese is bubbling and golden brown on top.

- Once baked, let the shells rest for a few minutes, then serve hot, enjoying the cheesy, creamy filling with a crispy top.

Notes
Feel free to add a sprinkle of red pepper flakes or chopped fresh herbs for extra flavor. You can also make the filling ahead of time for quicker assembly.
