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Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells. Jumbo pasta shells stuffed with three types of cheeses and topped with pasta sauce!
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Instructions
- 01
Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
- 02
Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
- 03
Add the spinach and cook until wilted, about 2 minutes.
- 04
Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
- 05
Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
- 06
Stuff shells with the spinach cheese mixture and place in the baking dish.
- 07
Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
- 08
Serve immediately with basil and parmesan cheese, if desired.
Nutrition
per serving · 1 serving
- Calories
- 419
- Protein
- 25g
- Carbs
- 30g
- Fat
- 23g
- Fiber
- 3g
- Sugar
- 6g
- Sat. fat
- 12g
- Sodium
- 1242mg
- Cholesterol
- 103mg
Variations & swaps
Variations
- Stuffed shells with meat: I kept this vegetarian however you can add in spicy sausage for a kick or shredded chicken for added protein.
- Sauce: Instead of the jared marinara use your favorite homemade tomato sauce recipe. Vodka sauce or Alfredo sauce would also be delicious in this!
- Extra Veggies: This is a great recipe to sneak in extra vegetables. I like to finely chop up carrots and celery and add it to my tomato sauce.
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