Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Servings: 8 people
This is the ultimate cosy, healthy vegetarian meal perfect for the whole family! Spinach Stuffed Shells are a hearty and the most satisfying meatless dish that will leave you full and satisfied. My go-to and favourite for meatless dinner!
Ingredients
2 (10 oz.) packages frozen chopped spinach, thawed
1 (12 oz.) package jumbo pasta shells
1 Egg
15 oz. ricotta cheese
¼ c. grated Parmesan cheese
2 c. shredded mozzarella cheese, divided
1 tbsp chopped fresh basil (or 1 tsp dried basil)
1 (24 oz.) jar marinara sauce (about 2 ½ c. total)
½ tsp salt
½ tsp garlic powder
How to make Spinach Stuffed Shells
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch dish.
Step 2: Into the bottom of the prepared dish, pour half of the marinara sauce.
Step 3: Following the package directions, cook the pasta. Drain the pasta when done, then rinse under cold water.
Step 4: Make sure to squeeze all the liquid out of the spinach. You can use a dish towel to wring out as much water as you can. Then, put the spinach in a large bowl.
Step 5: To the bowl with the spinach, add the ricotta, 1 ½ cups of mozzarella, Parmesan, egg, basil, salt, and garlic powder. Using a fork, stir the ingredients well. If desired, add a pinch of nutmeg. With about 2 tbsp of the spinach mixture, stuff each shell.
Step 6: In the prepared baking dish, arrange the stuffed shell open-side-up. On top, pour the rest of the marinara sauce and sprinkle with the remaining half cup of mozzarella.
Step 7: Tent the dish with foil and place it in the preheated oven. Bake the stuffed shells for about 30 minutes or until heated through. In the final 5 to 10 minutes of baking, remove the cover. This will let the cheese get slightly crispy.
Nutrition Facts:
Serving: 1/8 of the recipe | Calories: 329.5kcal | Carbohydrates: 31.5g | Protein: 20.8g | Fat: 13.7g | Saturated Fat: 7.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 58.1mg | Sodium: 891.8mg | Potassium: 101.6mg | Fiber: 3.8g | Sugar: 6.3g
Ingredients
- 2 (10 oz.) packages frozen chopped spinach, thawed
- 1 (12 oz.) package jumbo pasta shells
- 1 Egg
- 15 oz. ricotta cheese
- ¼ c. grated Parmesan cheese
- 2 c. shredded mozzarella cheese, divided
- 1 tbsp chopped fresh basil (or 1 tsp dried basil)
- 1 (24 oz.) jar marinara sauce (about 2 ½ c. total)
- ½ tsp salt
- ½ tsp garlic powder
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch dish.
Step 2: Into the bottom of the prepared dish, pour half of the marinara sauce.
Step 3: Following the package directions, cook the pasta. Drain the pasta when done, then rinse under cold water.
Step 4: Make sure to squeeze all the liquid out of the spinach. You can use a dish towel to wring out as much water as you can. Then, put the spinach in a large bowl.
Step 5: To the bowl with the spinach, add the ricotta, 1 ½ cups of mozzarella, Parmesan, egg, basil, salt, and garlic powder. Using a fork, stir the ingredients well. If desired, add a pinch of nutmeg. With about 2 tbsp of the spinach mixture, stuff each shell.
Step 6: In the prepared baking dish, arrange the stuffed shell open-side-up. On top, pour the rest of the marinara sauce and sprinkle with the remaining half cup of mozzarella.
Step 7: Tent the dish with foil and place it in the preheated oven. Bake the stuffed shells for about 30 minutes or until heated through. In the final 5 to 10 minutes of baking, remove the cover. This will let the cheese get slightly crispy.
