Spinach and Ricotta Stuffed Shells
Allow about 50 minutes for this Italian pasta dish, which makes 4 servings. It is built around jumbo pasta shells, ricotta cheese and fresh spinach. The cooking is mostly baking and blending. It is vegetarian. Each serving has about 510 calories and 24 g of protein.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 510 kcal
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Ingredients
For 4 servings
- 250 gjumbo pasta shells
- 450 gricotta cheese
- 300 gfresh spinach
- 1egg
- 500 mlmarinara sauce
- 200 gmozzarella cheese
- 2 clovesgarlic
- 1 pinchnutmeg
Instructions
- Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until al dente. Drain and let cool slightly.
- Wilt fresh spinach in a hot pan with minced garlic for 2 minutes. Let cool and squeeze out excess moisture. Chop finely.
- In a large bowl, combine ricotta cheese, chopped spinach, egg, and nutmeg. Mix until well blended.
- Spread half the marinara sauce in the bottom of a baking dish. Fill each shell with the ricotta-spinach mixture and arrange in the dish. Pour remaining sauce over the shells and top with shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until cheese is golden and bubbly. Let rest 5 minutes before serving.
Cook’s notes
Squeeze the wilted spinach very dry, or the filling turns watery as it bakes. Frozen spinach works too; thaw it and squeeze out the liquid. The shells can be assembled a day ahead or frozen unbaked for up to 3 months.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 24 g
- Fat
- 22 g
- Carbs
- 52 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Pasta
- Diet: vegetarian
- In cookbook: Meatless Mains
