Spinach and Ricotta Stuffed Shells
servings
Spinach and Ricotta Stuffed Shells are pasta shells filled with a creamy ricotta and spinach filling, baked in a homemade marinara sauce. They pair perfectly with salad and slices of garlic bread.
Ingredients
- 20 jumbo pasta shells
Ricotta Spinach Filling
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella
- 8 ounces frozen spinach thawed with excess water squeezed out
- ½ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon dried parsely
Marinara Sauce
- 4 tablespoons olive oil
- ½ cup finely minced onion
- 2 cloves garlic, minced
- 28 ounces tomato puree
- 6 ounces tomato paste
- 2 tablespoons fresh chopped basil
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes, add more to taste, if desired
- 1 tablespoon apple cider vinegar
Instructions
- Prepare a 9 X 13-inch baking dish by spraying it with cooking spray. Set aside.
Marinara
- In a large skillet or large saucepan over medium heat, heat the 4 tablespoons olive oil. Add the minced onion, 2 cloves minced garlic and cook until fragrant and slightly soft, about 2 minutes.
- Add the 28 ounces tomato puree, 6 ounces tomato paste, 1 teaspoon sugar, 2 tablespoons fresh basil, 2 teaspoons salt, 1 teaspoon oregano, 1/2 teaspoon pepper, and 1/2 teaspoon red pepper flakes.
- Reduce to simmer and cook for 30 minutes, stirring occasionally. Add the 1 tablespoon apple cider vinegar after 30 minutes and stir well to incorporate. Ladle or carefully pour contents into the prepared baking dish. I like to pour all of the sauce into the bottom of the pan and then place the shells in, but you can place some sauce on top if you'd like.
Shells
- When ready to make shells, preheat oven to 350 degrees F.
- Cook pasta shells according to package directions.
Spinach Ricotta Filling
- In a large mixing bowl, beat the egg. Add the ricotta cheese, 8 ounces squeezed spinach, 1 cup of the mozzarella, Parmesan cheese and parsley. Mix well.
- Place 1/3 of the marinara sauce into the bottom of the prepared baking dish.
- Fill each shell with the ricotta filling and place into the baking dish.
- Cover the pan with tin foil, and bake for 30 minutes.
Notes
- Don't have apple cider vinegar, you can substitute 1 tablespoon fresh lemon juice.
- If you choose to cover the the shells with a bit of sauce before baking and want to add additional mozzarella on top, remove the tin foil after 30 minutes. Sprinkle 1 cup of mozzarella over the shells, and return to oven to bake uncovered for another 5 – 10 minutes or until cheese is melted.
Nutrition
Calories: 389kcal | Carbohydrates: 29g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 71mg | Sodium: 1432mg | Potassium: 1181mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6147IU | Vitamin C: 24mg | Calcium: 466mg | Iron: 5mg