Spinach and Ricotta Stuffed Shells

Delight in a comforting and flavorful meal with these Spinach and Ricotta Stuffed Jumbo Shells. This vegetarian dish, rich with creamy ricotta cheese and fresh spinach, features aromatic herbs and a hearty tomato sauce, creating a perfect balance of flavors. Impressive enough for dinner parties yet simple enough for weeknight meals, this recipe is sure to become a favorite!

Ingredients

📦 1 box of Jumbo shells
🧀 2 cartons (15 oz each) ricotta cheese
🥬 As much spinach as you like
🧅 1 small onion, chopped
🧄 2 cloves of garlic, chopped
🥚 1 egg
🧀 1 1/2 cups mozzarella cheese, divided
🍅 1 jar (25 oz) of your favorite pasta sauce
🧂 1 teaspoon chicken bouillon
🌶️ 1/2 teaspoon black pepper
🌿 1/2 teaspoon Italian seasoning
🫒 1 tablespoon olive oil

Instructions

1- Preheat Oven:

Preheat your oven to 400°F (200°C).

2- Cook Pasta:

Bring a pot of salted water to boil. Add the jumbo shells and cook until slightly undercooked, about 8-10 minutes.
Drain and rinse with cold water to stop the cooking process and make them easy to handle.

3- Sauté Spinach Mixture:

In a skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and garlic, sauté for 1-2 minutes until fragrant and slightly golden.

4- Add Spinach and Bouillon:

Add the chopped spinach and 1 teaspoon of chicken bouillon.
Stir well and let it cook down for about 2 minutes or until spinach is wilted.
Remove from heat and let it cool.

5- Prepare the Filling:

In a large bowl, mix together the ricotta cheese, egg, 1 cup of mozzarella cheese, the sautéed spinach mixture, black pepper, and Italian seasoning until well combined.

6- Assemble the Dish:

Pour half of the pasta sauce into the bottom of a baking dish.
Stuff each shell with the ricotta-spinach mixture and place them in the dish.
Top with the remaining pasta sauce and sprinkle with the remaining 1/2 cup of mozzarella cheese.

7- Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the cheese is melted and bubbly.

8- Serve:

Serve the stuffed shells hot, garnished with fresh basil or parsley if desired.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4-6 servings
Calories: Approx. 450 calories per serving
Proteins: 22g
Fats: 21g
Carbohydrates: 44g
Equipment: Large pot, skillet, large bowl, baking dish, aluminum foil