Spinach and Ricotta Stuffed Shells

Name: Spinach and Ricotta Stuffed Shells
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 4 jumbo pasta shells; 0.5 tablespoon olive oil; 1.5 clove garlic (minced); 2 ounce fresh spinach (roughly chopped); 0.5 cup part-skim ricotta cheese; 0.25 cup grated Parmesan cheese; 1 tablespoon fresh parsley (chopped); 0.5 teaspoon dried Italian seasoning; 0.25 teaspoon salt; 0.13 teaspoon black pepper; 1 cup marinara sauce; 0.25 cup shredded mozzarella cheese; 1 slice hearty bread; 0.5 tablespoon unsalted butter (softened); 0.5 cup romaine lettuce (chopped); 1 tablespoon Caesar dressing; 0.5 tablespoon croutons

Jumbo pasta shells filled with a rich blend of ricotta, spinach, and Italian herbs, baked in a vibrant tomato sauce until bubbly and golden, served with cheesy garlic bread and a fresh Caesar salad.

Prep: 30 min
Cook: 35 min
Total: 1 hr 5 min
Servings: 1
Cuisine: Italian
Difficulty: Medium
Cost: $4.35/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

4 jumbo pasta shells
0.5 tablespoon olive oil
1.5 clove garlic (minced)
2 ounce fresh spinach (roughly chopped)
0.5 cup part-skim ricotta cheese
0.25 cup grated Parmesan cheese
1 tablespoon fresh parsley (chopped)
0.5 teaspoon dried Italian seasoning
0.25 teaspoon salt
0.13 teaspoon black pepper
1 cup marinara sauce
0.25 cup shredded mozzarella cheese
1 slice hearty bread
0.5 tablespoon unsalted butter (softened)
0.5 cup romaine lettuce (chopped)
1 tablespoon Caesar dressing
0.5 tablespoon croutons

Instructions

Preheat oven to 375°F. Lightly grease a small baking dish.
Cook 4 each jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
In a medium skillet, heat 1/2 tablespoon olive oil over medium heat. Add 1 clove minced garlic and cook for 30 seconds until fragrant. Add 2 ounces roughly chopped fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a bowl, combine 1/2 cup part-skim ricotta cheese, 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir in the cooled wilted spinach mixture.
Spread 1/2 cup marinara sauce on the bottom of the prepared baking dish. Carefully stuff each cooked pasta shell with the spinach-ricotta mixture and arrange them in the dish.
Pour the remaining 1/2 cup marinara sauce over the stuffed shells. Sprinkle with 1/4 cup shredded mozzarella cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If desired, broil for the last 1-2 minutes for a golden-brown top.
For the garlic bread: In a small bowl, mix 1/2 tablespoon softened unsalted butter with 1/2 clove minced garlic. Spread on 1 slice hearty bread. Toast in a toaster oven or bake in the regular oven alongside the shells for the last 5-7 minutes.
For the Caesar salad: In a small bowl, combine 1/2 cup chopped romaine lettuce with 1 tablespoon Caesar dressing. Toss well. Add 1/2 tablespoon croutons if desired.
Serve the hot stuffed shells with cheesy garlic bread and a small Caesar salad.

Notes

You can prepare the filling and stuff the shells ahead of time. Cover and refrigerate, then bake when ready. Increase baking time by 5-10 minutes if baking from cold.

Nutrition (per serving)

Calories: 790
Protein: 40.5 g
Carbohydrates: 80.3 g
Fat: 34.2 g
Fiber: 8.1 g
Sodium: 1650 mg
Saturated Fat: 18.5 g
Sugar: 12.1 g
Cholesterol: 105 mg