Spinach-Ricotta Stuffed Shells

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Servings: 5 Difficulty: Intermediate
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Creamy ricotta and spinach filling baked in jumbo shells with a rich tomato broth sauce
Spinach-Ricotta Stuffed Shells recipe image
Spinach-Ricotta Stuffed Shells recipe image
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Spinach-Ricotta Stuffed Shells

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 530.7

Description

This classic Italian-American dish features jumbo pasta shells stuffed with a creamy mixture of part-skim ricotta, fresh spinach, and minced cabbage. The filling is seasoned with fresh parsley and nutmeg, then baked in a savory sauce made from chicken broth, tomato paste, and dry white wine. The result is a comforting, hearty meal with a perfect balance of tender pasta, rich cheese, and earthy vegetables. Its an excellent choice for family dinners, potlucks, or meal prep, as the flavors deepen when reheated. Simple to assemble and satisfying to eat, this vegetarian-friendly recipe brings warm, home-style comfort to your table without being overly heavy.

Ingredients

Directions

  1. Preheat oven to 350F (175C). Coat a large skillet with cooking spray and place over medium heat until hot.
  2. Add the chopped onion to the skillet and saut until tender, about 5 minutes.
  3. Add the chopped spinach, minced cabbage, and white wine to the skillet. Saut for 4 minutes until the vegetables are softened and liquid has reduced.
  4. Stir in the ricotta cheese, minced parsley, and 1/8 teaspoon of the pepper. Saut for another 2 minutes until the filling is heated through. Remove from heat.
  5. Stuff each cooked jumbo shell with approximately 2 1/2 tablespoons of the spinach-ricotta mixture. Arrange the stuffed shells in a single layer in a shallow baking dish coated with cooking spray.
  6. In a small bowl, combine the remaining 1/8 teaspoon pepper, chicken broth, tomato paste, salt, and ground nutmeg. Whisk until smooth.
  7. Spoon the sauce mixture evenly over the stuffed shells in the baking dish.
  8. Cover the dish with foil and bake for 30 minutes, or until the shells are heated thoroughly and the sauce is bubbling.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 530.7kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 3.1g16%
Cholesterol 18.2mg7%
Sodium 267.4mg12%
Total Carbohydrate 97.6g33%
Dietary Fiber 13.8g56%
Sugars 7.0g
Protein 26.4g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, you can add 1/2 cup of shredded mozzarella or parmesan cheese on top of the shells before baking.

If you prefer a dairy-free version, substitute the ricotta with a plant-based ricotta alternative and use vegetable broth instead of chicken broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.

Ensure the jumbo shells are cooked al dente before stuffing, as they will continue to cook slightly in the oven.

Keywords: stuffed shells, spinach ricotta, italian pasta, vegetarian dinner, baked pasta, comfort food, ricotta filling, tomato sauce, easy dinner, meal prep, family friendly, pasta bake
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