Description
Enjoy a nutritious and delicious healthy veggie dinner with these easy spinach and ricotta stuffed shells. Perfect for busy weeknights, vegetarians, and those seeking low-meat meal options, this recipe combines the flavors of fresh spinach, creamy ricotta, and savory marinara sauce baked to perfection.
Ingredients
Scale
- 1 box of large cooked pasta shells
- 2 cups of fresh spinach, chopped
- 1 cup of ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook large pasta shells in boiling salted water until al dente. Drain and set aside to cool.
- Sauté the chopped spinach in olive oil until wilted, then let it cool slightly.
- In a mixing bowl, combine ricotta cheese, Parmesan cheese, beaten egg, salt, pepper, and the sautéed spinach. Mix until well blended.
- Use a spoon to carefully stuff each cooked shell with the spinach and ricotta mixture.
- Spread a thin layer of marinara sauce in your baking dish, then arrange the stuffed shells on top.
- Cover with remaining sauce and bake at 375°F (190°C) for 25-30 minutes until heated through and bubbly. Finish by broiling for 2-3 minutes for a crispy top, if desired.
Notes
- You can prepare and assemble the shells in advance, then refrigerate for up to 24 hours before baking.
- For added flavor, sprinkle extra Parmesan or fresh herbs before serving.
- Use whole wheat pasta shells to boost fiber content.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 shell (approximately 1/6 of recipe)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg