Spinach ricotta stuffed shells
Stuffed pasta shells are visually stunning as well as incredibly delicious!
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Servings: 4
Calories: 670kcal
Ingredients
- 18 jumbo pasta shells
- 1 ½ tbsp olive oil
- 8 oz baby bella mushrooms, roughly chopped
- Salt and pepper to taste
- 5 oz baby spinach leaves
- ½ cup white wine
- ¼ cup onion chopped
- 3 garlic cloves minced
- 1 ½ tbsp butter
- 3 cups marinara sauce
- 1 tsp Italian seasoning
- 2 cups ricotta cheese
- 1 ¼ cups grated Parmesan cheese divided
- 2 tbsp fresh oregano chopped
Instructions
- Make the filling: using a large skillet, heat the olive oil and saute the chopped mushrooms until almost all the liquid has evaporated.
- Mix in the spinach leaves and white wine. Let the mixture cook until the leaves are wilted and most of the liquid has evaporated. Transfer to a bowl.
- Make the sauce: melt the butter in the same skillet and saute the onions and garlic until translucent. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for about 10 minutes.
- Cook the shells until al dente, drain, and drizzle with a little olive oil to prevent them from sticking. Do not overcook them.
- Add the ricotta cheese, chopped fresh oregano, and one cup of grated Parmesan to the bowl with the spinach and mushrooms. Mix well and season with salt and pepper.
- Stuff the shells: stuff each cooked shell with 1 ½ - 2 tbsp of filling.
- Place the shells on top of the sauce in a circular pattern, and sprinkle the remaining Parmesan cheese evenly on top of the shells.
- Place the lid on and simmer for about 7 minutes or until everything is heated through and the cheese is melted.
Notes
- Be careful not to overcook the pasta shells or they might break when stuffed
- Drizzle the shells with a little olive oil after draining them so they won’t stick together
- Simmer off as much liquid as you can from the spinach/mushroom mixture so your filling is not too runny.
Nutrition
Calories: 670kcal | Carbohydrates: 54g | Protein: 31g | Fat: 35g