Spinach Ricotta Stuffed Shells
These creamy Spinach Ricotta Stuffed Shells are the perfect comforting vegetarian meal for a weeknight dinner.
Cost: $12
🛒 Ingredients
Filling:
- 10 ounces frozen spinach thawed and drained Squeeze out any excess water
- 1 tablespoon olive oil For sautéing
- 1 large onion diced Adds flavor and sweetness
- 2 cloves garlic minced For extra flavor
- ¼ teaspoon red pepper flakes optional Adds a touch of heat
- 2 cups whole milk ricotta cheese Provides creaminess
- ½ cup parmesan cheese grated Adds a salty nutty flavor
- 1 large egg Helps bind the filling
- 1 teaspoon kosher salt Seasoning
- ½ teaspoon black pepper Seasoning
- ½ teaspoon nutmeg A warm spice for depth
- 2 tablespoons fresh basil optional Adds fresh herbal notes
- 2 teaspoons fresh thyme optional Adds a savory note
Shells:
- 16 jumbo pasta shells Use large shells for stuffing
- 16 ounces pasta sauce Your choice of tomato sauce
- 1 cup mozzarella cheese shredded For topping
- Fresh pesto optional For garnish
📋 Instructions
- Preheat the oven to 375°F.
- Cook the jumbo shells according to package directions but reduce the cooking time by 1-2 minutes. Drain and rinse with cold water until fully cooled. Drizzle lightly with olive oil to prevent sticking.
- Drain the thawed spinach and squeeze out as much excess water as possible.
- In a large skillet, heat olive oil over medium-high heat. Add the onion, garlic, and red pepper flakes. Sauté until softened and lightly browned. Add the spinach and cook for an additional 3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the ricotta, egg, parmesan, salt, pepper, nutmeg, basil, and thyme. Mix until well combined. Fold in the spinach mixture until fully incorporated. Set aside.
- Pour half of the tomato sauce into the bottom of an 11x7 inch baking dish. Set the rest of the sauce aside.
- Fill each jumbo shell with about 2-3 tablespoons of the spinach ricotta mixture. Arrange the stuffed shells in the baking dish.
- Pour the remaining tomato sauce over the stuffed shells. Top with shredded mozzarella cheese.
- Bake for 25-35 minutes or until the sauce is bubbling and the cheese is melted.
- Remove from the oven and garnish with fresh pesto, if desired. Serve immediately.
📝 Notes
These stuffed shells can be made ahead and stored in the fridge or frozen for later use. Simply thaw and bake when you're ready for a comforting meal.
🥗 Nutrition
Serving: 1Serving | Calories: 146kcal | Carbohydrates: 11g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 419mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2462IU | Vitamin C: 4mg | Calcium: 172mg | Iron: 1mg