Spinach and Ricotta Stuffed Shells. Jumbo pasta shells stuffed with mozzarella, ricotta and parmesan cheese. Topped with marinara and baked until tender and gooey. Served with fresh basil! This dinner is ready in 45 minutes or less and is vegetarian!
stuffed shells are made with vegan ricotta, spinach, and flavorful pasta sauce that’s both heavenly and comforting! This Spinach-Ricotta Stuffed Shells recipe is easy to put together and on the table in about 40 minutes.
Stuffed shells are one of my favorite meals to make. Tender pasta shells stuffed with cheese and baked with pasta sauce until warm and gooey. To me they are comfort food at it’s finest.
The jumbo shells are stuffed with ricotta cheese, parmesan cheese, mozzarella cheese, spinach, onions and garlic. They are full of flavor!
Ingredients
16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
1–1/2 tbsp olive oil
2 tsp fresh garlic, minced
4 cups (packed) fresh spinach leaves, roughly-chopped
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Ingredients
16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
1–1/2 tbsp olive oil
2 tsp fresh garlic, minced
4 cups (packed) fresh spinach leaves, roughly-chopped
12 oz skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1–1/4 cups marinara sauce
Instructions
Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
From chefsavvy.com