Description
Pasta shells stuffed with smooth ricotta and fresh spinach is a nutritious and delicious dish that balances flavor and health. This recipe is designed to be light yet satisfying, offering a comforting Italian-inspired meal made with whole ingredients.
Ingredients
12 oz Jumbo Pasta Shells
10 oz Fresh Baby Spinach
15 oz Smooth Ricotta Cheese
1 large Egg
3 cloves Garlic
1/2 cup Parmesan or Pecorino
24 oz Marinara Sauce
1/4 cup Fresh Basil
a pinch Nutmeg
a pinch Lemon Zest
Sea Salt to taste
Cracked Black Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and prepare a large baking dish
- Bring a large pot of salted water to a boil, then cook the jumbo shells until 'al dente'. Drain and rinse with cool water
- Sauté minced garlic and fresh spinach in a medium skillet until wilted, then squeeze out excess moisture
- In a large mixing bowl, combine smooth ricotta, beaten egg, sautéed spinach, half of the Parmesan cheese, lemon zest, and nutmeg
- Spread a thin layer of marinara sauce in the baking dish, fill each shell with the ricotta mixture, and place in the dish
- Cover with remaining marinara sauce and sprinkle with remaining Parmesan cheese. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes
- Let rest for a few minutes before serving
Notes
Using a piping bag can make filling the shells easier.
Squeeze moisture from the spinach to prevent the dish from being watery.
Feel free to experiment with greens or add lentils for more protein.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3-4 stuffed shells
- Calories: 345 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
Keywords: pasta, stuffed shells, ricotta, spinach, vegetarian