Description
These Spinach, Tomato, and Ricotta Stuffed Shells are a comforting and satisfying dish, perfect for chilly days or family gatherings.
Ingredients
Units
Scale
- 35 whole wheat jumbo pasta shells
- 2 tbsp extra virgin olive oil
- 2 cups (480 ml) store-bought marinara sauce
- 1/3 cup (80 ml) Parmesan, grated
- 2 cups (480 ml) fresh spinach, drained and chopped
- 3 small tomatoes, chopped
- 1 cup (240 ml) ricotta cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/2 cup (120 ml) mozzarella cheese, shredded
Instructions
- Preheat the oven to 350°F (180°C).
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until almost al dente, about 15 minutes. Drain and toss with 1 tbsp of olive oil to prevent sticking.
- In a large skillet, heat the remaining tbsp of olive oil over medium heat. Add the chopped spinach and tomatoes, cooking until the spinach is wilted and the tomatoes are softened, about 5 minutes.
- In a large bowl, combine the cooked spinach and tomatoes with ricotta cheese, salt, pepper, and nutmeg. Mix well.
- Spread 1 cup of marinara sauce over the bottom of a 9×13 inch baking dish.
- Stuff each pasta shell with the ricotta mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle with mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 7 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- For a more intense flavor, try using sun-dried tomatoes instead of fresh.
- This dish can be prepared in advance and stored in the refrigerator for up to 3 days.
- Reheat in the oven before serving.
- You can also freeze the stuffed shells before baking for a convenient make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 mg
- Fat: 18 grams
- Carbohydrates: 55 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 30 mg