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Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

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Elevate dinner with these healthy veggie stuffed shells! Al dente pasta cradles a creamy, vibrant filling of part-skim ricotta and perfectly squeezed spinach.

Ingredients

  • Jumbo pasta shells: 12-18 shells (approx. 6 oz dry)
  • Part-skim ricotta cheese: 15 ounces
  • Frozen chopped spinach: 10 ounces, thawed and thoroughly squeezed dry
  • Large egg: 1
  • Grated Parmesan cheese: 1/2 cup
  • Marinara sauce: 24 ounces (1 jar)
  • Shredded mozzarella cheese: 1 cup
  • Salt and freshly ground black pepper: 1/2 teaspoon each

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package directions until al dente. Drain thoroughly and rinse with cold water to prevent sticking; set aside. Meanwhile, ensure your thawed spinach is thoroughly squeezed dry to remove all excess water.
  2. Step 2: In a large bowl, combine the ricotta cheese, thoroughly squeezed spinach, large egg, grated Parmesan cheese, salt, and black pepper. Mix well until all ingredients are evenly incorporated into a creamy filling.
  3. Step 3: Spread about 1/2 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. Carefully spoon approximately 1-2 tablespoons of the ricotta-spinach filling into each cooked pasta shell. Arrange the stuffed shells in a single layer in the prepared baking dish.
  4. Step 4: Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are well covered. Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
  5. Step 5: Remove the foil, sprinkle the shredded mozzarella cheese evenly over the shells, and continue to bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is hot. Let rest for a few minutes before serving.

Notes

  • Got leftovers? Keep any extra stuffed shells in an airtight container in the fridge for a delicious next-day lunch or dinner, good for up to 3-4 days.
  • When you're ready for another bite, gently reheat individual portions in the microwave, or for a crowd, cover and warm in the oven at 350°F until cheese is re-melted and bubbly.
  • For a complete and comforting meal, pair your stuffed shells with a simple, fresh green salad and some crusty garlic bread – perfect for soaking up every last bit of delicious marinara.
  • The secret to a rich, non-watery filling is truly squeezing out every last drop from your thawed spinach – don't be shy! This step makes all the difference in the final texture.

Nutrition

Find it online: https://snackioo.com/easy-spinach-and-ricotta-stuffed-shells-a-healthy-veggie-dinner/