Spinach and Ricotta Stuffed Shells Recipe
Hearty, comforting Spinach Ricotta Stuffed Shells are filled with a light ricotta filling with ribbons of chopped spinach before being baked in a tangy sauce and topped with cheese. The perfect family dinner!
Servings: 8
Cost: $10
Equipment
- 1 baking dish
Ingredients
- 8 ounce jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- ½ cup shredded Parmesan
- 1 cup chopped fresh spinach
- 1 large egg lightly beaten
- Salt and pepper
- 1 tablespoon Italian seasoning
- 1/2 teaspoon ground nutmeg
- 2 cups Spaghetti Sauce
Instructions
- Preheat oven to 375ºF.
- Coat a 9-by-13-inch baking dish with cooking spray.
- Cook pasta shells to al dente, approximately 8 minutes, drain and set aside. Drizzle with a little olive oil to prevent sticking.
- In a large bowl, whisk together the ricotta, half the mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg. Spread 3/4 cup spaghetti sauce over bottom of baking dish.
- Fill a pastry bag or zip top bag with the cheese mixture and pipe the cheese into the shells to stuff them.
- Arrange the shells in a single layer in the baking dish.
- Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella. Cover baking dish with foil and bake for 35 minutes.
- Uncover and bake about 10 minutes longer, until bubbly and cheese begins to brown.
Video
Notes
Stuffed Shells can be assembled up to 2 days in advance. Cover tightly with plastic wrap and store in the refrigerator until ready to bake.
Leftovers can be stored in the refrigerator for up to 4 days covered tightly with plastic wrap or sealed in an airtight container.
Nutrition
Calories: 347kcal | Carbohydrates: 28g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 78mg | Sodium: 631mg | Potassium: 374mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1171IU | Vitamin C: 5mg | Calcium: 375mg | Iron: 2mg