Spinach Stuffed Shells
User Reviews
5
Spinach Stuffed Shells
Description
This recipe starts by cooking jumbo pasta shells until al dente, then rinsing and cooling them. Thawed and thoroughly squeezed chopped spinach is mixed with ricotta cheese, shredded mozzarella, grated Parmesan, egg, basil, salt, and garlic powder to form a creamy filling. Each shell is stuffed with about two tablespoons of this filling.
Stuffed shells are placed open side up in a baking dish partially layered with marinara sauce. The remaining tomato sauce is poured over the shells and topped with additional mozzarella. Covered with foil, the dish bakes until heated through and the cheese is melted.
The result is tender pasta shells with a rich, creamy, herb-flavored spinach and cheese filling covered in a bright tomato sauce and melted cheese. The inclusion of egg in the filling helps bind the mixture for easier handling and baking. This makes for a nutritious and satisfying vegetarian entree or accompaniment.
Variations include adding cooked ground meat to the sauce or substituting cottage cheese for ricotta. Fresh spinach may be used instead of frozen but requires cooking, draining, and squeezing out excess moisture prior to mixing.
Ingredients
- 1 (12 ounce) pasta shells jumbo, package
- 2 (10 ounce) spinach thawed, frozen, chopped, packages
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese divided, shredded
- ¼ cup Parmesan Cheese grated
- 1 egg
- 1 tablespoon basil or 1 teaspoon dried basil, chopped, fresh
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 (24 ounce) marinara sauce about 2 ½ cups total, jar
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch dish with cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later.
- Prepare pasta according to package instructions for al dente; drain and rinse under cold water.
- Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl.
- Add ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt, and garlic powder to the bowl with the spinach and stir really well with a fork to combine. Add a pinch of optional nutmeg or some ground black pepper, if desired. Stuff each shell with about 2 tablespoons of the spinach mixture.
- Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining half of the marinara sauce over top. Sprinkle with remaining ½ cup of mozzarella.
- Cover with aluminum foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the cheese to get a little bit crispy on top.
Notes
- For a meat variation, add ½ lb cooked ground beef or Italian sausage to the marinara sauce.
- Cottage cheese can substitute for ricotta if strained well to avoid watery filling.
- Alfredo sauce can replace marinara for a white sauce version.
- Fresh spinach can be used but needs cooking, draining, and pressing out moisture before mixing.
- Two 10-ounce packages of frozen chopped spinach approximate 2 pounds of fresh spinach required if substituting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 3295 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 329.5kcal | 16% |
| Carbohydrates | 31.5g | 11% |
| Protein | 20.8g | 42% |
| Fat | 13.7g | 21% |
| Saturated Fat | 7.1g | 36% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 58.1mg | 19% |
| Sodium | 891.8mg | 37% |
| Potassium | 101.6mg | 2% |
| Fiber | 3.8g | 15% |
| Sugar | 6.3g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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