Rating: 4 stars
20 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 6
  • 4 star values: 3
  • 5 star values: 9

These rich and cheesy spinach and ricotta-stuffed shells are the ultimate Italian comfort food. Substitute various cheeses, such as Asiago or feta, in place of Parmesan and other dried herbs, such as thyme, basil, or dill, in place of oregano.

Bruce Weinstein
Recipe by Cooking Light October 2007

Gallery

Randy Mayor; Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 4 stuffed shells and about 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.

  • Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.

Nutrition Facts

329 calories; calories from fat 27%; fat 9.8g; saturated fat 4.8g; mono fat 3g; poly fat 1g; protein 19.6g; carbohydrates 39.4g; fiber 4.2g; cholesterol 67mg; iron 2.8mg; sodium 552mg; calcium 377mg.
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