Low Sodium Spinach and Ricotta Stuffed Shells
Delight in the comforting flavors of *Low Sodium Spinach and Ricotta Stuffed Shells*, a hearty Italian-inspired dish perfect for health-conscious eaters who still crave indulgence. This recipe features jumbo pasta shells filled with a creamy, nutrient-packed mixture of low-sodium ricotta, fresh spinach, unsalted Parmesan, and aromatic herbs. Topped with a vibrant low-sodium marinara sauce and melty mozzarella, these shells are baked to perfection for a dish that's both flavorful and low in salt without compromising on taste. Ideal for family dinners or meal prepping, this satisfying recipe pairs beautifully with a crisp salad or warm garlic bread. Ready in just an hour, these shells prove that healthy eating can be downright comforting and delicious.
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Recipe Information
Ingredients
- 18 pieces Jumbo pasta shells
- 4 cups Fresh spinach, chopped
- 1.5 cups Ricotta cheese (low sodium)
- 0.25 cups Parmesan cheese (unsalted, finely grated)
- 1 cup Mozzarella cheese (low sodium, shredded)
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.5 teaspoon Black pepper
- 3 cups Low sodium marinara sauce
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil. Add the jumbo pasta shells and cook until al dente according to the package instructions. Drain and rinse with cool water to stop the cooking process. Set aside.
Meanwhile, heat a large skillet over medium heat. Add the chopped spinach and cook, stirring occasionally, until wilted, about 3-4 minutes. Remove the spinach from the skillet and let it cool slightly. Squeeze out any excess moisture using a clean kitchen towel or paper towels.
In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, cooked spinach, minced garlic, dried basil, dried oregano, crushed red pepper flakes (if using), and black pepper. Mix until well combined.
Spread 1 cup of low sodium marinara sauce on the bottom of a 9x13-inch baking dish.
Fill each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture. Place the stuffed shells in the prepared baking dish, open side up, in a single layer.
Pour the remaining 2 cups of marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the stuffed shells cool slightly. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 37.7 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 2641 mg | 203% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4351 mg | 93% | |
*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.
