Spinach & Ricotta Stuffed Shells Recipe
Master your chef skills with this AMAZING stuffed shells recipe!
Servings: 8
Calories: 680kcal
Ingredients
- For the Sauce:
- 1 tbsp olive oil
- 3 finely minced cloves of garlic
- 2 28-ounce cans of crushed tomatoes
- Kosher salt and fresh cracked pepper to taste
- For the Shells:
- 1 cups packed roughly chopped baby spinach
- 2 eggs
- 16 oz whole milk ricotta
- .5 cups grated parmesan cheese + more for garnish
- 2 tbsp chiffonade fresh basil + more for garnish
- 2 cups shredded mozzarella cheese
- 16 par-boiled jumbo shell pasta
- Kosher salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 375°.
- Sauce: Add olive oil to a medium size sauce pot and cook the garlic for 3 to 4 minutes over low heat.
- Next, add in the tomatoes and stew over medium-low heat for 20 minutes. Season with salt and pepper and keep warm. Shells: In a large bowl mix together the spinach, eggs, ricotta, ½ cup of parmesan cheese, 2 tablespoons of fresh chiffonade basil, mozzarella cheese, and salt and pepper until combined.
- Evenly divide the stuffing into the 16 par-boiled shells. Note: they should be stuffed full.
- Add the sauce to the bottom of a 13x9 casserole dish and place the shells right into the sauce lined up in rows of 4.
- Garnish with grated parmesan cheese, cover with foil and bake for 30-35 minutes.
- Remove from the oven, discard foil and garnish with basil.
- Serve hot!
Nutrition
Serving: 2g | Calories: 680kcal | Carbohydrates: 104.3g | Protein: 32.6g | Fat: 16.7g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 582mg | Fiber: 11g | Sugar: 14.7g