Description
Easy spinach and ricotta stuffed shells make a healthy and satisfying vegetarian dinner.
Ingredients
Scale
- 1 pound jumbo pasta shells
- 1 (15 ounce) container ricotta cheese
- 10 ounces frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 4 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package directions. Drain and rinse with cold water.
- In a large bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, nutmeg, salt, and pepper.
- Spoon the ricotta mixture into each cooked shell.
- Spread 2 cups of marinara sauce in the bottom of a 9×13 inch baking dish.
- Arrange the stuffed shells in the baking dish.
- Pour the remaining 2 cups of marinara sauce over the shells.
- Sprinkle with mozzarella cheese.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- You can use fresh spinach instead of frozen. Sauté fresh spinach until wilted, then chop and squeeze dry.
- For a richer flavor, use whole milk ricotta cheese.
- Add a pinch of red pepper flakes to the ricotta mixture for a little heat.
- Stuffed shells can be assembled ahead of time and baked later.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg