Vegetarian Stuffed Pasta Shells
Indulge in the comforting flavors of Vegetarian Stuffed Pasta Shells, a hearty Italian-inspired dish perfect for weeknight dinners or special occasions. Jumbo pasta shells are filled with a rich, creamy mixture of ricotta, mozzarella, Parmesan, and fresh sautéed spinach, seasoned to perfection with garlic and Italian herbs. Nestled in a bed of marinara sauce and topped with gooey melted cheese, these stuffed shells are baked to bubbly perfection for a satisfyingly cheesy, crowd-pleasing meal. With minimal prep and a quick bake time, this vegetarian recipe is as easy as it is delicious. Serve it hot, garnished with fresh basil, for a flavorful dish that pairs beautifully with a crisp side salad or garlic bread. Perfect for vegetarians and pasta lovers alike, this recipe is a must-try for your next family dinner!
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 1 tablespoon Olive oil
- 2 cups Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 3 cups Fresh spinach, chopped
- 2 cloves Garlic, minced
- 1 large Egg
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 cups Marinara sauce
- 2 tablespoons Fresh basil, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Sauté the garlic for about 1 minute until fragrant, then add the chopped spinach. Cook for 3-4 minutes, stirring occasionally, until the spinach wilts. Remove from heat and let cool slightly.
In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, cooked spinach mixture, egg, Italian seasoning, salt, and pepper. Mix until fully combined.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.
Stuff each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture, then place the stuffed shells in the prepared baking dish, open side up.
Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 0.5 cup of mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped basil if desired, and serve warm.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.7 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3956 mg | 304% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1651 mg | 35% | |
*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.
