Low Fat Spinach and Ricotta Stuffed Shells
Indulge in the perfect balance of creamy and nutritious with these Low Fat Spinach and Ricotta Stuffed Shells! This lighter take on a beloved Italian classic is packed with fresh spinach, low-fat ricotta cheese, and just the right touch of Parmesan and mozzarella for irresistible flavor. Jumbo pasta shells are generously stuffed and baked in a zesty marinara sauce, creating a wholesome dish that feels indulgent without the extra calories. With a prep time of only 25 minutes and easy-to-follow steps, this recipe is ideal for busy weeknights or a cozy dinner with family. Serve these beautifully baked stuffed shells hot and watch them disappear from plates. Perfect for vegetarians and anyone looking for a healthier twist on comfort food, this dish is simple, satisfying, and utterly delicious!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 1.5 cups Low-fat ricotta cheese
- 4 cups Fresh spinach
- 0.25 cups Grated Parmesan cheese
- 1 cup Shredded part-skim mozzarella cheese
- 1 large Egg white
- 2 cloves Garlic, minced
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 cups Marinara sauce (low-sodium, if preferred)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions, typically 9–11 minutes, until al dente. Drain and set aside to cool slightly.
While the pasta shells cook, heat a large nonstick skillet over medium heat. Add 2 tablespoons of water followed by the fresh spinach and cook, stirring, for 2–3 minutes until wilted. Remove from heat and let cool slightly, then finely chop the spinach.
In a medium bowl, mix together the low-fat ricotta cheese, finely chopped spinach, grated Parmesan cheese, shredded mozzarella cheese (reserve 1/4 cup for topping), minced garlic, egg white, Italian seasoning, salt, and black pepper until well combined.
Lightly coat a 9x13-inch baking dish with nonstick cooking spray. Spread 1/2 cup of marinara sauce evenly over the bottom of the dish.
Carefully spoon the ricotta and spinach mixture into each cooked pasta shell until filled. Arrange the stuffed shells in the prepared baking dish, open side up.
Pour the remaining marinara sauce over the stuffed shells, ensuring all are evenly coated. Sprinkle the reserved 1/4 cup of shredded mozzarella cheese over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and let the shells cool for 5 minutes before serving.
Serve hot and enjoy your low-fat spinach and ricotta stuffed shells.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 2707 mg | 118% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2174 mg | 167% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 606 mg | 13% | |
*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.
