Spinach and Ricotta Stuffed Shells

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with a similar flavor.

jumbo pasta shells

🥗Healthier: whole wheat pasta shells

💰Cheaper: regular pasta shells

Regular shells are often less expensive.

Preheat the oven to 375°F (190°C).

In a skillet, heat extra virgin olive oil and add chopped onion, sautéing until translucent.

Add 1/4 cup vodka to the skillet and let it cook out for a minute.

Add tomato puree to the skillet and stir, letting it simmer with a lid on.

Bring a large pot of salted water to a boil for the pasta shells.

Drop 12 oz of jumbo pasta shells into the boiling water and cook until al dente, then drain and shock under cold water.

In a bowl, combine thawed frozen chopped spinach (10 oz), minced garlic (1 clove), homemade ricotta, a pinch of nutmeg, 1 egg, salt, and pepper, mixing well.

Stuff the cooked pasta shells with the ricotta and spinach mixture, being careful not to overstuff them.

Layer the stuffed shells in the baking dish with some sauce at the bottom, then cover with remaining sauce.

Cover the baking dish with a lid or aluminum foil and bake for 20 minutes.

Remove the cover, sprinkle mozzarella and parmesan cheese on top, and bake for an additional 15 minutes until bubbly and golden.

Let the dish sit for 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens