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vegetarian spinach and ricotta stuffed shell

Vegetarian Spinach and Ricotta Stuffed Shells


  • Author: Mark Feldman
  • Total Time: 1 hour 15 minutes
  • Yield: 10 1x

Description

We’re setting out to create a vegetarian shells recipe that’s just as tasty as Grandma’s: Vegetarian Spinach and Ricotta Stuffed Shells.


Ingredients

Units Scale
  • 11/2 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

Instructions

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.

Assemble:

Pour 1 1/2 cups of sauce to cover the bottom of a 9 x 13-inch baking dish. 

Filling Station

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.

Baking

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