Cheesy Ricotta and Spinach Stuffed Shells
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
535 kcal
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Course
Main Course
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Cuisine
American
Cheesy Ricotta and Spinach Stuffed Shells
Description
Cheesy Ricotta and Spinach Stuffed Shells begin with cooking jumbo pasta shells until just tender, creating sturdy vessels for the filling. The filling mixes ricotta cheese with sautéed fresh spinach, basil, onion powder, mozzarella, Parmesan, egg, and seasonings to achieve a creamy, flavorful stuffing. For those who want meat, cooked Italian sausage can be added beneath the cheese mixture inside the shells for a spicy layer.
The stuffed shells are arranged in a baking dish with marinara sauce both beneath and covering the tops, then baked covered to cook through and allow the flavors to combine while preventing the pasta from drying out. The result is a hearty, rich dish with layers of tender pasta, cheesy filling, bright herbs, and tomato sauce.
This dish makes a filling main course that can be served as is or accompanied by a green salad or garlic bread. The recipe suggests boiling extra shells to accommodate any breaks and ensuring spinach leaves are well dried before sautéing to avoid excess moisture diluting the filling.
Ingredients
- 20-25 jumbo pasta shell
- 1 1/2 Tbsp. olive oil
- 2 cloves garlic fresh, minced
- 1 marinara sauce jar 24 oz. or 1 1/4 cup
- 16 oz. Italian sausage optional, spicy/hot
- 15 oz. ricotta cheese whole milk
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan Cheese plus more for serving, grated
- 1 large egg
- 1 tsp. onion powder
- 1 Tbsp. basil fresh
- 4 cups baby spinach chopped, fresh, pat dry with paper towels
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375°F. Boil water for jumbo shells and cook shells al dente (about 8-9 minutes), drain and set aside on parchment paper to cool. (If making with Italian Sausage, cook the sausage now and set aside in a bowl).
- Heat olive oil in pan for 30 seconds on medium heat and then add in garlic, stir for 30 more seconds. Then add in dry, chopped spinach, stir and cook for 2 minutes or until leaves wilt and turn bright green. Remove from heat and let cool.
- In a large bowl mix together the ricotta, spinach mixture, egg, mozzarella, Parmesan, basil, onion powder and salt and pepper until combined. Line 1/2 cup of the pasta sauce into the bottom on a 9x13 inch oven safe baking dish. Stuff each pasta shell with a heaping Tbsp. of the spinach/ricotta mixture and place in dish. *If using Italian sausage, put ground sausage in first, then cheese mixture on top.
- Cover the shells with the leftover red sauce and bake, covered with foil, for 25 minutes.
- Remove the foil, top with additional mozzarella cheese and then cook for another 5-10 minutes. Serve warm with Parmesan sprinkled on top!
Notes
- Boil extra jumbo pasta shells beyond the required amount to compensate for any that tear during cooking.
- Dry spinach leaves thoroughly before cooking to prevent water watering down the filling and sauce.
- You may substitute ground turkey for Italian sausage or omit the meat entirely for a vegetarian option.
- Nutritional information is estimated and may vary with ingredient brands and amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Serving | 3shells | |
| Calories | 535kcal | 27% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 604mg | 25% |
| Potassium | 440mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 362mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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