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Stuffed Shells with Ricotta, Mozzarella, Parmesan, Sautéed Spinach, Toasted Pine Nuts, and Marinara Sauce! MEATLESS

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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

Find it online: https://www.receipster.com/stuffed-shells-ricotta-spinach-marinara/

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