Spinach and Ricotta-Stuffed Shells

spinach-shells
Photo by Marcus Nilsson
Spinach and Ricotta-Stuffed Shells 3.3 319 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 794 calories
    • Fat 47 g
    • Sat Fat 24 g
    • Cholesterol 141 mg
    • Sodium 1,390 mg
    • Protein 44 g
    • Carbohydrate 49 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 798 mg

Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions. Drain and run under cold water to cool.

Spread the marinara sauce in the bottom of a large broilerproof baking dish.

In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce.

Ingredients

  1. Check 20 jumbo pasta shells (about half a 12-ounce box)
  2. Check 1 24-ounce jar marinara sauce
  3. Check 2 15-ounce containers ricotta
  4. Check 2 cups baby spinach, chopped
  5. Check 1/2 cup grated Parmesan (2 ounces)
  6. Check kosher salt and black pepper
  7. Check 1/2 cup grated mozzarella (4 ounces)
  8. Check green salad (optional)

Directions

  1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions. Drain and run under cold water to cool.
  2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.
  3. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce.
  4. Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.
  5. Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

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