Description
Wholesome and comforting spinach and ricotta stuffed shells baked in tangy tomato sauce and topped with melty mozzarella. A meat-free, healthy dinner perfect for any night of the week.
Ingredients
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20 jumbo pasta shells
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15 oz ricotta cheese (whole or part-skim)
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1 egg
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1 cup cooked spinach (fresh or frozen, squeezed dry)
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½ cup grated Parmesan cheese
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1–2 cloves garlic, minced
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2 cups marinara or tomato basil sauce
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1½ cups shredded mozzarella cheese
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Salt and pepper, to taste
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Optional: fresh parsley or basil for garnish
Instructions
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Cook pasta shells until al dente. Drain and set aside.
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In a bowl, mix ricotta, spinach, egg, Parmesan, garlic, salt, and pepper.
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Spread 1 cup of sauce in a baking dish.
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Fill each shell with ricotta-spinach mix and place in dish.
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Cover with remaining sauce and sprinkle with mozzarella.
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Cover with foil and bake at 375°F for 25 minutes.
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Uncover and bake 10–15 minutes more, until cheese is golden.
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Let cool slightly and garnish with fresh herbs.
Notes
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Can be assembled a day ahead and baked fresh.
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Freeze unbaked shells for easy future meals.
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Use vegan cheese and tofu for a plant-based version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: Italian-Inspired Vegetarian
Nutrition
- Calories: ~375 per serving