We’re setting out to create a vegetarian shells recipe that’s just as tasty as Grandma’s: Vegetarian Spinach and Ricotta Stuffed Shells.
- 1–1/2 cup ricotta cheese (low fat)
- 1 egg
- 1/4 cup grated parmesan cheese + extra for topping
- 2 jars of Marinara sauce
- 8 oz mozzarella (skim) divided; 4 oz cut into quarter-inch cubes, 4 oz shredded
- 10 oz fresh baby spinach
- 24 jumbo shells (try to find whole grain)
- 1/8 tp. garlic power
- 1/2 tp. Italian seasoning
- 1/2 tp. sea salt
- 1/2 tp. black pepper
- 1 T. olive oil
Make Pasta and Prepare Filling
Boil shells until partially cooked, 3 to 4 minutes. Drain and set aside.
In a bowl, combine parmesan, ricotta, egg, cubed mozzarella, spices, salt, and pepper.
Saute spinach in olive oil and cool.
Add spinach to the ricotta mixture and stir until combined.
Pour 1 1/2 cups of sauce to cover the bottom of a 9 x 13-inch baking dish.
Fill each shell with approx. 1-2 T of filling. Seal and place seem side down in the baking dish.
Cover shells with sauce, remaining mozzarella, and parmesan. Use extra sauce when plating and for next-day leftovers.
Cover with foil and bake in a 350-degree oven for 15 minutes. Remove foil and cook another 10-15 minutes until cheese is bubbly.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Keywords: stuffed shells, stuffed shells with spinach, ricotta stuffed shells