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Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells for Pure Comfort Bliss

A delightful recipe for Spinach and Ricotta Stuffed Shells combining indulgence with wholesome ingredients for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 shells
Course: Dinner
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups Oats Provides the base for your cookies, creating a chewy texture.
  • 1 cup Peanut Butter Acts as a binder and adds protein; substitute with almond or sunflower seed butter if needed.
  • 1/2 cup Honey Sweetens the mix while keeping it moist; agave syrup is a vegan alternative.
  • 1 cup Dark Chocolate Chips Provides rich chocolate flavor; can substitute with dried fruits or nuts.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients while the oven heats.
  2. In a large mixing bowl, combine oats, peanut butter, and honey until well combined.
  3. Gently fold in dark chocolate chips.
  4. Portion out the dough onto a baking sheet lined with parchment paper, spacing them about two inches apart.
  5. Bake for 10-12 minutes, or until the edges are golden brown.
  6. Allow cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 50mgPotassium: 120mgFiber: 3gSugar: 6gCalcium: 2mgIron: 5mg

Notes

Store cookies in an airtight container at room temperature for up to 7 days or refrigerate for up to 2 weeks. Freeze for extended storage.

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