Description
If you’re searching for a comforting and delicious dish that the whole family will love, Easy Spinach and Ricotta Stuffed Shells are the answer! These jumbo pasta shells are generously filled with a creamy mixture of ricotta cheese, vibrant spinach, and savory herbs, all smothered in a rich homemade tomato sauce. Perfect for a busy weeknight dinner or a cozy gathering, this recipe combines simplicity with mouthwatering flavors that are sure to impress. Plus, leftovers make for fantastic lunches! Dive into this Italian classic and enjoy the warmth it brings to your table.
Ingredients
- Jumbo pasta shells
- Ricotta cheese
- Frozen chopped spinach
- Tomato passata
- Olive oil
- Garlic
- Parmesan cheese
- Mozzarella cheese
- Fresh herbs (basil)
Instructions
- Prepare the sauce by heating olive oil in a pan. Sauté finely chopped shallots and minced garlic until fragrant. Add tomato paste, passata, vegetable stock, and seasonings. Let it simmer for about 20 minutes.
- In a bowl, mix thawed spinach with ricotta, half the parmesan, shredded mozzarella, egg, garlic, nutmeg (if using), salt, and pepper until combined.
- Cook the jumbo shells in salted water until al dente; drain and cool slightly.
- Preheat your oven to 375°F (190°C). Spread sauce in a baking dish; fill each shell with the ricotta mixture and place them in the dish. Pour remaining sauce over the shells and top with mozzarella and parmesan.
- Cover with foil and bake for 25 minutes; remove foil and bake an additional 20 minutes or until bubbly.
Nutrition
- Serving Size: 1 shell (100g)
- Calories: 250
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg