Prep Time: 20 mins | Cook Time: 40 mins| Total Time: 1 hr | Servings: 8 people
My very good friend is a vegetarian. She loves these simple Spinach Stuffed Shells so much. She’s coming to visit me this weekend, so I plan on surprising her with it. It’s healthy, easy to make, delicious, and you can even make this ahead!
Ingredients
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1 Egg
1 (12 oz.) package jumbo pasta shells
2 (10 oz.) packages frozen chopped spinach, thawed
¼ c. grated Parmesan cheese
15 oz. ricotta cheese
2 c. shredded mozzarella cheese, divided
½ tsp garlic powder
1 (24 oz.) jar marinara sauce (a total of about 2 ½ c.)
1 tbsp chopped fresh basil (or 1 tsp dried basil)
½ tsp salt
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, saving the remaining for later.
Step 3: Following the package directions, cook the pasta. Drain and rinse under cold water.
Step 4: Make sure to squeeze out the liquid from the spinach. You can use a dish towel to do this. After removing as much moisture from the spinach, place them 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. Mix well using a fork until blended. If desired, you can add a pinch of nutmeg to the mixture. Now, stuff the shells with about 2 tbsp each of the spinach mixture. In the prepared baking dish, arrange the stuffed shells, open-side up. Pour the rest of the marinara sauce on top and sprinkle with the rest of the half cup mozzarella.
Step 6: Tent the baking dish using foil. Place in the preheated oven and bake for approximately 30 minutes or until heated through. In the last 5 to 10 minutes, uncover and 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
- 1 Egg
- 1 (12 oz.) package jumbo pasta shells
- 2 (10 oz.) packages frozen chopped spinach, thawed
- ¼ c. grated Parmesan cheese
- 15 oz. ricotta cheese
- 2 c. shredded mozzarella cheese, divided
- ½ tsp garlic powder
- 1 (24 oz.) jar marinara sauce (a total of about 2 ½ c.)
- 1 tbsp chopped fresh basil (or 1 tsp dried basil)
- ½ tsp salt
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, saving the remaining for later.
Step 3: Following the package directions, cook the pasta. Drain and rinse under cold water.
Step 4: Make sure to squeeze out the liquid from the spinach. You can use a dish towel to do this. After removing as much moisture from the spinach, place them 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. Mix well using a fork until blended. If desired, you can add a pinch of nutmeg to the mixture. Now, stuff the shells with about 2 tbsp each of the spinach mixture. In the prepared baking dish, arrange the stuffed shells, open-side up. Pour the rest of the marinara sauce on top and sprinkle with the rest of the half cup mozzarella.
Step 6: Tent the baking dish using foil. Place in the preheated oven and bake for approximately 30 minutes or until heated through. In the last 5 to 10 minutes, uncover and let the cheese get slightly crispy.
