SPINACH & RICOTTA STUFFED SHELLS
Creamy, cheesy, and baked to bubbling perfection—these spinach and ricotta stuffed shells are the ultimate comfort food. A hearty vegetarian main that’s simple enough for weeknights yet elegant enough to serve guests. It’s pasta night with a cozy upgrade!
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
16 jumbo pasta shells (cook a few extra in case some break)
1½ tbsp olive oil
2 tsp minced garlic
4 cups fresh spinach, roughly chopped
12 oz skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
½ cup grated Parmesan cheese (plus extra for serving)
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
½ tsp ground black pepper
1¼ cups marinara sauce
Instructions
Preheat oven to 375°F (190°C).
Cook shells in salted water until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add garlic and spinach. Sauté until wilted. Let cool slightly.
In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, salt, pepper, and cooked spinach until well combined.
Spread a thin layer of marinara in a baking dish.
Fill each shell with the cheese-spinach mixture and place seam-side up in the dish.
Spoon remaining marinara over the shells and sprinkle with extra Parmesan.
Cover with foil and bake for 25 minutes. Uncover and bake 10 more minutes until bubbly and lightly golden.
Nutrition
- Calories: 280
- Fat: 13g
- Carbohydrates: 22g
- Protein: 16g
Find it online: https://flavorscroll.com/spinach-ricotta-stuffed-shells/