Delicious Spinach and Ricotta Stuffed Shells
Ingredients
- 2 boxes boxes of large pasta shells
- 3 containers (15 oz each) light ricotta cheese
- 1 bundle of thinly sliced spinach
- marinara sauce either homemade or purchased from a store
- 2 eggs
- 1 cup of grated Parmesan cheese
- 1/2 cup of chopped flat-leaf parsley
- 1/4 cup of chopped fresh basil
- 2 cups of grated mozzarella cheese
- 2 garlic cloves
- 1 tbsp of olive oil
- salt and pepper to taste
Instructions
- Prepare the pasta shells according to the package instructions, but remove them from heat 1 minute early. Drain and set aside.
- Heat olive oil over medium heat. Add spinach and cook until wilted. Add garlic and cook for an additional minute. Remove from heat and set aside.
- In a mixing bowl, combine ricotta cheese, eggs, Parmesan, salt, pepper, parsley, and basil. Add the cooled spinach to the mixture. Transfer the ricotta filling to a piping bag or a plastic bag with one corner cut off.
- Spread a thin layer of marinara sauce at the bottom of a casserole dish. Fill each pasta shell with the ricotta mixture and arrange them in the dish.
- Top the shells with more marinara sauce, followed by mozzarella and extra Parmesan cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 5 to 10 minutes, until the cheese is melted and bubbly. Allow the dish to rest for 10 minutes before serving.
Notes
- Depending on how much filling you put into each pasta shell, you may or may not use the entire box of shells. I was very generous with the filling and ended up with 27 shells. You should be able to feed 8-10 people with this recipe, with a serving size of 3 to 4 shells per person.
Nutrition
Calories: 455kcalCarbohydrates: 9gProtein: 30gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 155mgSodium: 546mgPotassium: 257mgFiber: 0.2gSugar: 1gVitamin A: 1422IUVitamin C: 5mgCalcium: 596mgIron: 1mg
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