Heart-Healthy Spinach and Ricotta Stuffed Shells
Delight in a wholesome twist on a classic Italian favorite with these Heart-Healthy Spinach and Ricotta Stuffed Shells! Packed with nutrient-rich fresh spinach, creamy low-fat ricotta, and satisfying whole-grain pasta shells, this recipe is perfect for health-conscious foodies craving comfort without compromise. The filling, infused with garlic and Italian seasoning, brings bold flavor, while the no-salt-added marinara sauce keeps sodium levels in check. Topped with part-skim mozzarella and Parmesan for a lightly golden finish, these baked stuffed shells are irresistibly cheesy yet guilt-free. Ready in just an hour, this dish is ideal for family dinners or meal prepping, serving up a delicious balance of indulgence and heart-healthy ingredients.
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Recipe Information
Ingredients
- 20 pieces Jumbo whole-grain pasta shells
- 10 cups Fresh spinach
- 1.5 cups Low-fat ricotta cheese
- 1 cup Part-skim mozzarella cheese, shredded
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 3 cloves Garlic, minced
- 3 cups No-salt-added marinara sauce
- 1 tablespoon Olive oil
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Salt (optional, or reduced-sodium)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the fresh spinach to the skillet and cook for 3-4 minutes, stirring frequently, until wilted. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooked spinach with the low-fat ricotta cheese, 0.5 cups of the shredded mozzarella, the grated Parmesan, egg, Italian seasoning, black pepper, and optional salt. Mix well to form the filling.
In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly over the bottom.
Stuff each cooked pasta shell with about 1-2 tablespoons of the spinach and ricotta mixture, then place them seam-side up in the prepared baking dish.
Pour the remaining 2 cups of marinara sauce over the stuffed shells, making sure each shell is covered with sauce to keep them moist while baking.
Sprinkle the remaining 0.5 cups of shredded mozzarella over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese on top is melted and slightly golden.
Let the dish rest for 5 minutes before serving. Enjoy your heart-healthy spinach and ricotta stuffed shells!
Nutrition Facts
Calories |
5228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2264 mg | 98% | |
| Total Carbohydrate | 850.7 g | 309% | |
| Dietary Fiber | 128.0 g | 457% | |
| Total Sugars | 45.3 g | ||
| Protein | 232.9 g | 466% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2768 mg | 213% | |
| Iron | 53.7 mg | 298% | |
| Potassium | 2599 mg | 55% | |
*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.
