Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 (about 3 shells per serving)
Calories: Approx. 290 per serving
I don’t know about you, but I’m always looking for recipes that are comforting AND food that lets me feel good later; and these stuffed shells have checked off every box. They are delicious and satisfying, plus you will feel absolutely no sense of sin afterwards. Each bite is full of creamy Ricotta, fresh spinach and the comfort taste that we all want.
What I like most is how much the ingredients easily comes together, even though it seems like something you serve at a special occasion. In addition, it is easy effort to make and how easy it is to reheat, you can also make twice of you plan on eating and freeze the leftovers up to a week.
What are the Pro’s?!
- Protein-packed and nutrient-rich without feeling like “health food”
- Perfect for meal prep (leftovers taste even better the next day)
- Family-friendly—my picky eaters had no clue it was full of spinach!
- Easy to make ahead and reheat for busy weeknights
Want to switch thigs up maybe? Incorporate more vegetables, change different cheeses or try a non-gluten version if that is what you are into. I must say, this dish is super flexible, so you really can’t go wrong with whichever you decide.
So, if you want something comfortable and nutritious, I hope you try this. It was a warm hug on a plate – and sometimes, that’s exactly what we need.
Ingredients:
Filling:
- 1 cup part-skim ricotta cheese
- 1/2 cup low-fat cottage cheese (for extra protein)
- 1 cup chopped fresh spinach (or thawed, drained frozen spinach)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- Salt to taste
Shells:
- 12 jumbo pasta shells (whole wheat if available)
Sauce:
- 1 1/4 cups marinara sauce (low-sugar, homemade or store-bought)
- 1/2 tsp olive oil
- 1/4 tsp crushed red pepper flakes (optional)
Toppings:
- 2 tbsp chopped green onions or fresh basil
- Sprinkle of grated Parmesan cheese
Instructions:
Step 1: Cook the Shells
- Bring a pot of salted water to a boil. Cook the jumbo pasta shells until al dente (about 8–10 minutes). Drain and set aside to cool.
Step 2: Make the Filling
- In a mixing bowl, combine ricotta, cottage cheese, spinach, Parmesan, egg, garlic, oregano, black pepper, and salt. Mix until smooth and well combined.
Step 3: Stuff the Shells
- Gently fill each shell with 1 to 2 tablespoons of the ricotta mixture using a spoon or piping bag.
Step 4: Assemble and Bake
- Preheat oven to 375°F (190°C).
- Spread 1/2 cup marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells on top of the sauce.
- Drizzle remaining sauce over the shells and top with a light sprinkle of Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake 5 more minutes until lightly golden.
Step 5: Garnish and Serve
- Garnish with chopped green onions or basil before serving.
Try it in Different Variations
Freeze it: Assemble the shells, freeze before baking, then just pop in the oven when you’re ready.
Add more veggies: Mix in finely chopped mushrooms or zucchini to the filling for bonus nutrition.
Make it meaty: Stir in some lean ground turkey or chicken sausage if you want a heartier version.
Pair it with…
This dish pairs nice with a side salad (my favorite is arugula + lemon vinaigrette) or some roasted veggies. And yes—if you want to dip a piece of crusty sourdough in that sauce—go for it, I fully support that decision!