Spinach-and-Ricotta Stuffed Shells

Photo: Ryan Benyi; Styling: Stephana Bottom

Pasta shells are a fun option on pasta night, and a clever way to sneak in those good-for-you veggies in case you have an eagle-eyed eater. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly.

Yield: Serves 6
Cost per Serving: $2.24
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 498
  • Fat: 26g
  • Saturated fat: 13g
  • Protein: 28g
  • Carbohydrate: 41g
  • Fiber: 7g
  • Cholesterol: 88mg
  • Sodium: 1253mg

Ingredients

  • 24 jumbo pasta shells
  • 1 15-oz. container ricotta
  • 2 cups shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • Salt and pepper
  • 1 teaspoon Italian seasoning
  • Pinch of ground nutmeg
  • 1 26-oz. jar spaghetti sauce

Preparation

  1. 1. Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.
  2. 2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.
  3. 3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.
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