Monday, February 27, 2012

Meatless Monday- Spinach Stuffed Shells

This recipe is pretty quick and easy to put together. Pasta with tomato sauce and cheese is always an excellent way to start of the week and a very happy end to a busy Monday. Adding spinach makes it more nutritious and it's a great way to "hide" a green vegetable. If you can't find these pasta shells, I'm sure you could make this using manicotti or even as a meatless lasagna. I served some green beans with garlic and slivered almonds as a side. We are ready to take on the week after this tasty Meatless Monday!

Spinach Stuffed Shells
Serving Size: 6 shells
Serves: 4

24 jumbo pasta shells (cook and drain according to package directions, do not overcook)
8 oz ricotta cheese
1 egg
2 cups fresh spinach or 1 package frozen spinach, thawed
1 clove garlic
1 tsp dried basil (or a handful of fresh basil if you have some)
Ground black pepper
1/4 cup grated Parmesan cheese plus more for topping if desired
2 cups prepared marinara sauce (homemade or jarred from the store)
1/2 cup grated cheese (mozzarella, Romano, Parmesan, I used some Havarti that I had on hand)

1. Preheat oven to 375 degrees. Combine ricotta cheese, egg, spinach, garlic, basil, ground black pepper and Parmesan cheese in a food processor. Pulse several times until combined.
2. Pour 1/2 cup of marinara sauce over the bottom of large baking dish. Fill each pasta shell with ricotta cheese mixture and place in baking dish
3. Cover shells with remainder of sauce and top with cheese. Cover with foil and bake for about 45 minutes or until bubbling and cheese is melted.


  1. This looks so good Laura! I had sworn off stuffed pasta recipes but I might have to take that back for this one! Any tips on how to get the pasta cooked "just right?"

  2. Hi Heather! I cooked them for about 7-8 minutes- they were not completely done, but I didn't want them to be falling apart to fill them and I knew they would keep cooking in the oven. Give it a try! :)


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