I am a carb lover, so I can't go long without having some type of pasta. When I am craving something that is rich and warm with creamy cheesy-goodness, I gravitate towards stuffed pasta. By blending savory tomato sauce with just the right amount of rich, creamy ricotta and delicate spinach, these pasta shells are sure to make your taste buds shout with joy! Baking pasta is a fantastic way to get a bubbly, creamy, warm dish. With my spinach stuffed jumbo shells, this is definitely achieved. Kids and adults will adore this dish, which is "stuffed" with flavor!
Spinach-Ricotta Stuffed Pasta Shells
Servings: 6 Serving Size: 3 shells (with the sauce) Calories/Serving: 360
- Cooking spray
- 2c. of your favorite plain marinara, divided (I like my marinara)
- 3/4c. yellow onion, diced
- 10 ounces of frozen spinach
- 2c. low fat ricotta
- 1/2c. Mozzarella cheese
- 1/2c grated fresh Parmesan cheese
- 1/2tsp dried oregano
- 1/4tsp salt
- 1/2tsp freshly ground black pepper
- 1 large egg yolk
- 1/2c. fresh basil, cut into very thin strips. divided
- 2 garlic cloves, minced
- 24 cooked jumbo pasta shells
- Coat a large baking dish with cooking spray and evenly spread 3/4c. of the marinara on the bottom. Set aside.
- Preheat oven to 350 degrees.
- In a small skillet, saute the onion in cooking spray for 3 minutes (until slightly cooked). Place in a large bowl and allow to cool slightly.
- Thaw spinach according to package directions, and then squeeze out the moisture. Place in the same bowl as the onion.
- In the same bowl and the onion and spinach, combine the ricotta, mozzarella, Parmesan, oregano, salt, pepper, egg, 1/4c. basil, and garlic. Make sure to thoroughly combine.
- Stuff about 2 tablespoons of filling into each shell, and place them open-side down in the baking dish from step one. Pour the remaining marinara evenly over the shells, and place in the oven for 30 minutes.
- Remove and garnish with the remaining 1/4c. basil. Devour!