Gluten-Free Spinach and Ricotta Stuffed Shells
Indulge in the ultimate comfort food with this Gluten-Free Spinach and Ricotta Stuffed Shells recipe, a perfect fusion of creamy, cheesy goodness and wholesome ingredients. Tender gluten-free jumbo pasta shells are generously filled with a delectable mixture of ricotta, Parmesan, and mozzarella cheeses, combined with nutrient-packed spinach and aromatic garlic. Nestled in a vibrant layer of marinara sauce and baked to golden perfection, this dish is both hearty and satisfying while being gluten-free. With minimal prep time and simple instructions, it's an ideal choice for a family dinner or a special occasion. Garnish with fresh basil for an added touch of elegance and serve with garlic bread or a crisp salad for a complete meal everyone will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Gluten-free jumbo pasta shells
- 1.5 cups Ricotta cheese
- 0.5 cups Parmesan cheese, grated
- 1 cups Mozzarella cheese, shredded
- 1 cup Frozen spinach, thawed and squeezed dry
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups Marinara sauce (ensure it's gluten-free)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the gluten-free jumbo pasta shells according to the package instructions until al dente. Drain carefully to avoid breaking the shells and lay them on a baking sheet or parchment paper to cool.
In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, 1/2 cup of the shredded mozzarella, thawed and squeezed-dry spinach, egg, minced garlic, Italian seasoning, salt, and black pepper. Stir until well combined to create the filling.
Coat the bottom of a 9x13-inch baking dish with the olive oil and spread 1 cup of marinara sauce evenly over the surface of the dish.
Using a spoon or piping bag, fill each cooked pasta shell with the ricotta-spinach mixture and place them in the baking dish, open side up. Repeat until all the shells are filled and arranged in the dish.
Pour the remaining marinara sauce evenly over the tops of the stuffed shells. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish sit for 5 minutes before serving. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
3729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 566.4 g | 206% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 16.0 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3262 mg | 251% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2289 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
