Spinach Alfredo Stuffed Pasta Shells
Indulge in the creamy decadence of Spinach Alfredo Stuffed Pasta Shells, a dish that elevates weeknight dinners and impresses at gatherings alike. Jumbo pasta shells are lovingly stuffed with a luscious mixture of ricotta, sautéed spinach, mozzarella, and Parmesan, then blanketed in a rich Alfredo sauce for a comfort food classic you’ll crave. Perfectly baked until golden and bubbly, this recipe combines the cheesy richness of traditional Italian flavors with the wholesome boost of fresh spinach. Ready in under an hour, this vegetarian delight makes for a satisfying family meal or an impressive dish for entertaining. Pair it with a crisp side salad and garlic bread for an unforgettable feast!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 5 cups Fresh spinach
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Minced garlic
- 1 Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Jarred Alfredo sauce
- 1 tablespoon Olive oil
- 4 liters Water
Instructions
Preheat your oven to 375°F (190°C).
Bring 4 liters of water to a boil in a large pot. Add a tablespoon of olive oil and a teaspoon of salt to the water.
Cook the jumbo pasta shells according to the package instructions, reducing the cooking time by 1 minute to ensure the shells remain slightly firm. Drain and set aside to cool.
Heat a large skillet over medium heat and sauté 1 teaspoon of minced garlic in a drizzle of olive oil until fragrant, about 1 minute.
Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Remove the spinach from heat and let it cool slightly before finely chopping it.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, 0.5 cup Parmesan cheese, 0.5 cup shredded mozzarella cheese, 1 egg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well until fully combined to create the filling.
Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
Spread 1 cup of jarred Alfredo sauce evenly across the bottom of the prepared baking dish.
Using a spoon, carefully stuff each cooked pasta shell with the spinach-ricotta filling and arrange them in the baking dish, open side up.
Pour the remaining 1 cup of Alfredo sauce evenly over the stuffed shells.
Sprinkle the remaining 0.5 cup of shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is bubbly and golden.
Remove the dish from the oven and let it rest for 5 minutes before serving. Enjoy your Spinach Alfredo Stuffed Pasta Shells!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 445 mg | 34% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 123 mg | 3% | |
*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.
