Lunch / Dinner
Spinach & Three Cheese Stuffed Shells
Filled with heaps of cheese and spinach, then baked in homemade sauce, these shells are as good and easy as stuffed pastas get. Stuffed pasta is delicious, but frankly, it can be too time-consuming. Except for when it’s shells you’re stuffing! Cook the shells until they’re pliable enough to work with (a little less than al dente, since they’ll cook further in the oven), then they’re as easy to fill as pockets.
The vegetarian filling in this recipe is a creamy combination of fresh spinach and three cheeses — ricotta, mozzarella, and Parmesan. After stuffing the shells with cheesy goodness, lay them in a bed of homemade tomato sauce and scatter cherry tomatoes on top. This balances the rich creaminess of the filling.
Ingredients
Test Kitchen Tip
It wouldn't be unusual for a couple of shells to fall apart while cooking, or tear while being stuffed. So, just in case, cook a few extra shells.
Instructions
Preheat oven to 400°. Coat a shallow 9×13-inch gratin dish (or individual dishes) with nonstick spray.
Cook shells in a pot of boiling salted water just until pliable, 8–9 minutes. Drain shells over spinach in a colander, then transfer shells to a bowl and rinse with cold water; drain. Drain spinach, squeeze dry with paper towels, and chop.
Heat oil in a saucepan over medium. Stir in garlic; cook 1 minute. Add tomato purée; cook to heat through, 2–3 minutes. Cover bottom of prepared dish with sauce.
Combine ricotta, mozzarella, 1 cup Parmesan, spinach, zest, and nutmeg; season with salt, black pepper, and pepper flakes. Stuff shells and arrange in dish, cheese sides up. Scatter cherry tomatoes and more shredded Parmesan over shells. Bake shells until beginning to brown, 25–30 minutes. Sprinkle parsley over shells and serve.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 557
% Daily Value*
Total Fat 27g 41%
Saturated Fat 15g 75%
Cholesterol 77mg 25%
Sodium 615mg 25%
Carbs 45g 15%
Protein 33g
*Percent Daily Values are based on a 2,000 calorie diet.