I can’t believe I haven’t put these up on my blog yet. I’ve made these spinach ricotta stuffed shells many, many times, but they are usually made for hungry kids who can’t wait for me to snap a picture. No picture, no post. No one likes words alone.
I am truly a meat-freer on some days. Especially when the weather gets a little warmer, I love a light meal. This may not seem like a light meal, but it’s not heavy. I mean, I guess if you eat them all, you might feel a little heavy, so just don’t eat them all – as tempting as that may seem.
While I use an entire box of small shells, I don’t actually use the whole box. My filling comes up a little short, but that’s probably because I STUFF my stuffed shells. As you can see. It’s also fun to add a little of yourself to this. You may want to add meat, go ahead. Do you have extra butternut squash from last night’s dinner? Add that – as a matter of fact, butternut squash stuffed shells sounds amazing.
I’m pretty sure you can figure this next step out. Tomato sauce and a little bit of cheese. Here’s a tip, use finely shredded cheese and you won’t use as much. It’s really for show anyway.
If we’re being honest, that’s my plate. I did eat 4 of these. But, as you can see, there is a salad back there. Gotta have some green. A salad just works with this, you have to have it.
- 1 12-16oz package of pasta shells
- 2 cups part skim ricotta cheese
- 1 8oz package of frozen chopped spinach, thawed and drained
- 1/4 cup shredded parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- 2 cups tomato sauce
- 1/2 cup shredded mozzarella cheese
- Cook shells according to package directions
- Remove from boiling water immediately and rinse with cool water to stop the cooking and set aside
- Preheat oven to 400°F
- In a medium mixing bowl, add ricotta cheese, spinach, parmesan, egg, salt, pepper, garlic powder, and nutmeg
- Mix together
- Fill each shell with approximately 2 Tablespoons of the ricotta mixture and place in a 13×9 baking dish
- Keep filling until you run out of filling or run out of shells – if there is extra filling, go back and add more to each shell
- Cover all the filled shells with tomato sauce
- Sprinkle with mozzarella cheese
- Bake for 30-35 minutes or until the sauce is bubbly and the cheese starts to brown
- Remove from oven and allow to rest for 10 minutes before serving