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Stuffed Pasta Shells
These spinach and cheese stuffed shells are a cheese lovers dream! With 3 cheeses, spinach, and delicious aromatics, this stuffed shells recipe is the perfect vegetarian family meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Calories: 669 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 12 ounces Barilla jumbo shells
- 2 tablespoons olive oil
- 4 cloves fresh garlic (minced)
- 10 ounces Fresh Spinach Leaves (roughly-chopped)
- 12 ounces skim-milk ricotta cheese
- 1 cup skim-milk mozzarella cheese (shredded)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1 large egg
- 1/4 cup fresh basil (chopped & more for garnish)
- 1/2 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 1 teaspoon crushed red pepper flakes
- 24 ounces arrabbiata sauce or any red sauce
Instructions
- Preheat oven to 375 degrees
- In a large pot, cook jumbo shells according to package instruction to al dente (don’t over cook or they will break when filling). Drain and rise with cold water to stop the cooking. You can drizzle a little olive oil so they don't stick together.
- In a high walled skillet over medium high heat, add olive oil. Add garlic and cook till fragrant about a minute. Add in chopped spinach, 1/4 tsp fresh ground pepper, 1/4 tsp kosher salt, and sauté till spinach begins to wilt. About 2-3 min.
- In a large bowl add sautéd spinach mixture, mozzarella, parmesan, ricotta, egg, basil, red pepper flakes, 1/4 tsp salt and pepper, and mix together.
- In a rectangular or circular baking dish, spread all the red sauce on the bottom in an even layer. Then stuff the shells. You can use a spoon to stuff the shells or make a piping bag for an easier less messy stuffing. Pour the filling into a gallon ziplock bag, push it all to one of the bottom corners and seal the bag. Cut the corner of the bag and squeeze to fill each shell with filling.
- Cover with foil and bake the stuffed shells for 20 minutes. Remove foil and broil until cheese begins to bubble and brown. Keep a close eye so the cheese does not burn.
- Carefully remove from oven and garnish with fresh basil, additional red pepper flakes (optional) and serve.
Cup of Yum
Notes
- Use fresh mozzarella and fresh parmesan and grate them yourself. Most shredded cheese has anti-caking agents that don't allow them to melt as good.
- Cook the pasta shells al dente, so they do not fall apart when stuffing and cooking.
- You can use a spoon to stuff shells. For ease and less mess, use a ziplock bag to pipe the filling into the shells
- I use arrabbiata sauce to surround the shells, if you do not like spicy sub your favorite red sauce
- If you want to prepare in advance and freeze: Follow steps 1-5 in the recipe card. Once you have stuffed the pasta shells, place them in a freezer friendly bag. When ready to bake, proceed with the red sauce, and add 10 minutes to bake time (to total 30 minutes or until warmed through)
Nutrition Information
Calories
669kcal
(33%)
Carbohydrates
84g
(28%)
Protein
39g
(78%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
89mg
(30%)
Sodium
1720mg
(72%)
Potassium
1296mg
(37%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
8249IU
(165%)
Vitamin C
33mg
(37%)
Calcium
743mg
(74%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 669
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 84g | 28% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 1720mg | 72% |
| Potassium | 1296mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 8249IU | 165% |
| Vitamin C | 33mg | 37% |
| Calcium | 743mg | 74% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.