A meal that’s cheesy, warm, comforting and loaded with good stuff. These Spinach & Ricotta Stuffed Shells have it all.
Of all the cuisines out there, I have to admit something: Italian isn’t my favorite.
I know, I know, don’t @ me!
I like pasta, but it’s not usually my go to choice. BUT, add some cheese to that pasta, and now we’re talking.
In fact, whenever a pasta dish does call to me, it’s usually ravioli or something else stuffed with cheese.
So, it was no surprise to me that I LOVED these stuffed shells.
These are packed with so much goodness too. The “stuffing” is a mix of ricotta cheese, mozzarella cheese, egg and spinach.
Not only are each of these foods delicious, but they also add protein, fats, fiber, vitamins and minerals to this dish. These nutrients help to make it not only hearty, but also filling and nutritious too.
If you’ve ever looked at pasta as a “treat” or “cheat meal” and it’s something you love, I urge you to reconsider that. Start to allow it back into your diet on average days. Have some when the craving strikes.
The less we put food on a pedestal and look at it as “forbidden,” the more ordinary and truly not-a-big-deal it becomes.
If you’re ready to try it, start with this recipe!
Ricotta, Mozzarella, Parmesan, Egg & Oregano
Preheat oven to 375 F.
Bring a large pot of water to a boil. Once water is boiling, add the shells. Cook for about 15 minutes, until soft. Drain and set aside.
In a large bowl, add ricotta, 1 cup of mozzarella, 1/3 cup of parmesan, egg, oregano, salt and pepper.
Mix Well
Mix well to combine.
Roughly chop baby spinach and mix into the cheese mixture.
Stuff the Shells
Spread 1 cup of tomato sauce in an even layer on top of a 9×13 baking sheet.
Stuff each shell with 1 large spoonful of cheese mixture and place on top of the tomato sauce on the baking sheet.
Spoon the additional 1/2 cup tomato sauce over the shells and top with the 1/4 cup mozzarella and 2 tablespoons of parmesan cheese.
Bake and Broil
Place in the oven and bake for 20 minutes. Turn the oven to broil and broil for another 3-5 minutes, until the cheese on top is golden but not burned.
Notes
- Garnish: Garnish with fresh chopped parsley or other fresh herbs and serve.
- Cheese: I used full fat ricotta and mozzarella here. I find the taste more satisfying, the fat more filling and think they melt better, too!
- Storage: Store cooked shells in an airtight container in refrigerator for 3-4 days. To reheat, pop them in the microwave or in the oven on broil for just a few minutes.
Ingredients
- 20 large pasta shells
- 15 oz. whole milk ricotta
- 1 cup + 1/4 cup shredded mozzarella cheese
- 1/3 cup + 2 tablespoons grated parmesan
- 1 egg
- 1 teaspoon dried oregano
- 2 oz. baby spinach about 1 1/2 very tightly packed cups
- 1 cup + 1/2 cup tomato sauce
- Salt
- Pepper
- Optional: fresh parsley to garnish
Instructions
- Preheat oven to 375 F.
- Bring a large pot of water to a boil. Once water is boiling, add the shells. Cook for about 15 minutes, until soft. Drain and set aside.
- In a large bowl, add ricotta, 1 cup of mozzarella, 1/3 cup of parmesan, egg, oregano, salt and pepper. Mix well to combine.
- Roughly chop baby spinach and mix into the cheese mixture.
- Spread 1 cup of tomato sauce in an even layer on top of a 9×13 baking sheet.
- Stuff each shell with 1 large spoonful of cheese mixture and place on top of the tomato sauce on the baking sheet.
- Spoon the additional 1/2 cup tomato sauce over the shells and top with the 1/4 cup mozzarella and 2 tablespoons of parmesan cheese.
- Place in the oven and bake for 20 minutes. Turn the oven to broil and broil for another 3-5 minutes, until the cheese on top is golden but not burned.
- Optional: garnish with fresh chopped parsley and serve.
