Description
These Spinach and Ricotta Stuffed Shells are a comforting Italian dish, filled with a creamy mixture of ricotta, mozzarella, spinach, and herbs. Perfect for a hearty family dinner or make-ahead meal.
Ingredients
Scale
For the stuffed shells:
- 16 jumbo pasta shells (cook a couple extra in case some break)
- 1½ tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups fresh spinach leaves, roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- ½ cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1¼ cups marinara sauce
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a baking dish.
- Cook the pasta shells according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper. Fold in the cooked spinach mixture.
- Spoon the ricotta-spinach mixture into each cooked pasta shell.
- Spread a layer of marinara sauce on the bottom of the prepared baking dish. Arrange the stuffed shells on top and cover with the remaining marinara sauce.
- Sprinkle additional Parmesan cheese over the top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and slightly golden.
- Let cool for a few minutes before serving.
Notes
- Cook a few extra pasta shells to account for breakage.
- Use fresh herbs for the best flavor, or substitute with dried if needed.
- This dish can be prepared ahead of time and baked when ready to serve.
- For a lower-fat version, use part-skim cheeses and reduce the amount of olive oil.
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: spinach ricotta stuffed shells, Italian pasta recipe, baked stuffed shells, healthy comfort food, vegetarian pasta