Simple Spinach and Ricotta Stuffed Shells
This recipe for Simple Spinach and Ricotta Stuffed Shells is perfect for a weeknight dinner. Minimal ingredients make this easy to whip up. You can make ahead and pop in the refrigerator until you are ready to bake!
Servings: 6
Calories: 342kcal
Ingredients
- 25 jumbo pasta shells
- 2 tablespoons extra virgin olive oil
- 1 cup marinara sauce
- ⅓ cup Parmesan, grated
filling
- 2 cups frozen spinach, thawed, drained and chopped
- 2 cups part-skim ricotta
- 1 egg, lightly beaten
- 1 shallot, minced
- 1 tablespoon thyme, minced
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Bring a large pot of water to a boil.
- Add the pasta, as well as a generous amount of salt, and stir.
- Cook the pasta until al dente, about 15 minutes.
- Drain the pasta and toss with olive oil. Set aside.
- Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat.
- In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
- Using a spoon, scoop a small amount of the filling and stuff into a pasta shell.
- Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled.
- Top the baking dish with a sprinkle of parmesan.
- Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown.
- Remove from the oven and allow to rest for 5 minutes before serving.
Nutrition
Serving: 1g | Calories: 342kcal | Carbohydrates: 35g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 453mg | Potassium: 530mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6732IU | Vitamin C: 8mg | Calcium: 373mg | Iron: 3mg