Simple Spinach and Ricotta Stuffed Shells
User Reviews
5
Simple Spinach and Ricotta Stuffed Shells
Description
Simple Spinach and Ricotta Stuffed Shells is prepared by cooking jumbo pasta shells until al dente, then filling each with a mixture of ricotta cheese, thawed and drained chopped spinach, minced shallot, fresh thyme, and egg to bind the filling. The shells are arranged in a baking dish coated evenly with marinara sauce and sprinkled with grated Parmesan before baking. The dish bakes covered to heat through and meld flavors, then finishes uncovered briefly to brown the cheese topping.
The texture combines the tender-chewy pasta shell and creamy cheese filling accented with spinach and herbs, with the marinara adding moisture and acidity. The Parmesan topping browns slightly for a hint of sharpness and crispness. This method creates a satisfying vegetarian pasta bake with balanced flavors and textures.
Serve this dish as a standalone vegetarian main or alongside a green salad for a full meal. Leftovers can be reheated covered to retain moisture and warmth. The recipe provides a moderate serving size suitable for family dinners or small gatherings.
Ingredients
- 25 jumbo pasta shells
- 2 tablespoons extra virgin olive oil
- 1 cup marinara sauce
- ⅓ cup Parmesan Cheese grated
filling
- 2 cups spinach frozen, thawed, drained and chopped
- 2 cups ricotta cheese part-skim
- 1 egg lightly beaten
- 1 shallot minced
- 1 tablespoon thyme minced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350°F.
- Bring a large pot of water to a boil.
- Add the pasta, as well as a generous amount of salt, and stir.
- Cook the pasta until al dente, about 15 minutes.
- Drain the pasta and toss with olive oil. Set aside.
- Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat.
- In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
- Using a spoon, scoop a small amount of the filling and stuff into a pasta shell.
- Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled.
- Top the baking dish with a sprinkle of parmesan.
- Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown.
- Remove from the oven and allow to rest for 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 342kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 58mg | 19% |
| Sodium | 453mg | 19% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6732IU | 135% |
| Vitamin C | 8mg | 9% |
| Calcium | 373mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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