Name: Easy Spinach Ricotta Stuffed Shells – A Healthy Veggie Dinner
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: Large Pasta Shells (Conchiglioni) – 250g (9oz); Fresh Spinach Leaves – 300g (10.5oz), chopped; Ricotta Cheese – 250g (1 cup), well-drained; Grated Parmesan Cheese – 50g (½ cup); Shredded Mozzarella Cheese – 100g (1 cup); Olive Oil – 2 tbsp (30ml); Small Onion – 1 (≈70g / ½ cup), diced; Garlic – 2 cloves, minced; Roasted Red Pepper Puree – 2 tbsp (30g); Kosher Salt – 1 tsp (5g); Freshly Ground Black Pepper – ½ tsp (2.5g); Ground Nutmeg – a pinch (≈0.2g); Lemon Zest – 1 tsp (2g); Canned Crushed Tomatoes – 400g (14oz); Red Pepper Flakes – ¼ tsp (0.5g) (optional); Toasted Pine Nuts – 2 tbsp (15g); Fresh Basil Leaves – a few

Description

These Easy Spinach Ricotta Stuffed Shells are a comforting and healthy dinner option, packed with fresh spinach, creamy ricotta, and a vibrant tomato sauce. This dish is perfect for a weeknight meal or a special occasion, offering a balance of indulgence and wholesome ingredients.

Ingredients

Large Pasta Shells (Conchiglioni) – 250g (9oz)
Fresh Spinach Leaves – 300g (10.5oz), chopped
Ricotta Cheese – 250g (1 cup), well-drained
Grated Parmesan Cheese – 50g (½ cup)
Shredded Mozzarella Cheese – 100g (1 cup)
Olive Oil – 2 tbsp (30ml)
Small Onion – 1 (≈70g / ½ cup), diced
Garlic – 2 cloves, minced
Roasted Red Pepper Puree – 2 tbsp (30g)
Kosher Salt – 1 tsp (5g)
Freshly Ground Black Pepper – ½ tsp (2.5g)
Ground Nutmeg – a pinch (≈0.2g)
Lemon Zest – 1 tsp (2g)
Canned Crushed Tomatoes – 400g (14oz)
Red Pepper Flakes – ¼ tsp (0.5g) (optional)
Toasted Pine Nuts – 2 tbsp (15g)
Fresh Basil Leaves – a few

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Instructions

Prep & Preheat: Preheat oven to 190°C (375°F) and grease a baking dish.
Cook Shells: Boil shells until *al dente*, drain, and rinse.
Sauté Aromatics: Sauté onion until translucent, then add garlic.
Wilt Spinach: Wilt spinach, drain well, and chop.
Make Filling: Combine ricotta, Parmesan, mozzarella, spinach, pepper puree, zest, nutmeg, salt, and pepper.
Simmer Sauce: Simmer crushed tomatoes with salt and red pepper flakes.
Stuff Shells: Fill cooked shells with cheese mixture.
Assemble & Bake: Pour sauce over shells, sprinkle with mozzarella, cover, and bake for 20 minutes. Uncover and bake for 10 more minutes.
Rest & Serve: Let rest for 5 minutes before serving.

Notes

For a make-ahead meal, assemble and refrigerate for up to 24 hours, adding 10-15 minutes to the baking time.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Pasta
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 20 g
Cholesterol: 70 mg