Stuffed Shells with Ricotta, Spinach, and Pine Nuts Recipe
This recipe for The Ultimate 3-Cheese Stuffed Shells is a meatless marvel that delivers incredible flavor and comfort. Jumbo pasta shells are filled with a creamy, savory blend of ricotta, spinach, and toasted pine nuts, then baked in a rich marinara sauce until bubbly. For another delicious way to enjoy ricotta and spinach, try the Spinach & Ricotta Stuffed Sweet Potatoes Recipe.
PrintStuffed Shells with Ricotta, Mozzarella, Parmesan, Sautéed Spinach, Toasted Pine Nuts, and Marinara Sauce! MEATLESS
Hearty vegetarian baked pasta shells stuffed with creamy ricotta, mozzarella, Parmesan, sautéed spinach, and toasted pine nuts, topped with marinara sauce and baked until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Method: Main Course
- Cuisine: Italian
Ingredients
- 16 jumbo pasta shells
- 1 1/2 tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups packed fresh spinach leaves, roughly chopped
- 1/4 cup pine nuts, toasted
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 1 1/4 cups marinara sauce
Instructions
- Preheat oven to 375°F. Cook jumbo pasta shells in boiling salted water until al dente, about 8-10 minutes. Drain and set aside. In a skillet, heat olive oil over medium heat, sauté minced garlic for 1 minute until fragrant, add chopped spinach and cook until wilted, about 3-4 minutes. Stir in toasted pine nuts and set aside to cool.
- In a mixing bowl, combine sautéed spinach mixture with ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper until thoroughly mixed. Pour 1/2 cup marinara sauce into the bottom of an 8×8-inch baking dish.
- Stuff each cooked pasta shell generously with the cheese and spinach mixture and arrange in the baking dish over the sauce. Top with remaining marinara sauce and additional mozzarella if desired. Bake for 25-30 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.
Notes
Cook a few extra shells as some may break during boiling. To toast pine nuts, spread on a baking sheet and bake at 350°F for 5-7 minutes until golden. Use fresh spinach for best texture; frozen can be substituted but must be well-drained.
Nutrition
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Frequently Asked Questions
Can I make these stuffed shells ahead of time?
Yes, you can assemble the dish a day in advance. Cover it tightly and refrigerate, then bake as directed, adding a few extra minutes to the cooking time if needed. This makes the recipe for Stuffed Shells with Ricotta, Mozzarella, Parmesan, Sautéed Spinach, Toasted Pine Nuts, and Marinara Sauce perfect for easy entertaining.
Can I substitute the pine nuts?
Absolutely. If you have an allergy or prefer a different texture, toasted walnuts or slivered almonds work well. You can also omit the nuts entirely for a simpler version of this meatless stuffed shells recipe.
How do I prevent the shells from tearing when stuffing?
Be sure not to overcook the pasta during boiling; aim for al dente. Handle the cooked shells gently and use a piping bag or a small spoon to fill them. This ensures your stuffed shells hold their shape beautifully for baking.
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