Spinach Ricotta Stuffed Shells Do It Yourself Cooking

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese offers a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative, while grana padano is a less expensive cheese with similar flavor.

fresh spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers similar nutrients, while frozen spinach is often cheaper and pre-washed.

Preheat the oven to 375°F (190°C).

Cook large 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. Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine ricotta cheese, cooked spinach mixture, egg, half of the mozzarella cheese, parmesan cheese, salt, black pepper, dried oregano, and nutmeg. Mix until well combined.

Spread a layer of marinara sauce on the bottom of a baking dish.

Fill each cooked pasta shell with the ricotta and spinach mixture, then place them in the baking dish seam side up.

Pour remaining marinara sauce over the stuffed shells, ensuring they are well covered.

Sprinkle the remaining mozzarella cheese on top of the shells.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Garnish with fresh basil before serving.

Cooking Techniques

Spice Level:

Allergens