Spinach and Ricotta Stuffed Jumbo Shells
Spinach and Ricotta Stuffed Jumbo Shells are easy to make for busy weeknight dinners. Filled with ricotta, spinach, and mushroom, and topped with a simple marinara sauce and shredded mozzarella, they're hearty, tasty and sure to be a family favorite.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
- 24 pieces uncooked jumbo shells
- 1 tablespoon olive oil
- 1/2 small onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 mini sweet pepper, seeded and chopped
- 1/4 cup carrots, shredded
- 4 button mushrooms, chopped
- 1 cup fresh baby spinach, chopped
- salt and pepper to taste
- 2 cups ricotta cheese
- 1/2 cup Parmesan cheese, shredded
- 2 cups marinara sauce
- 2 tablespoons water
- 1 cup mozzarella cheese, shredded
In a pot of boiling water, cook jumbo shells about 1 minute shy of package directions. Drain well.
In a pan over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
Add sweet peppers, carrots, and mushrooms. Continue to cook for about 2 to 3 minutes or until vegetables are tender yet crisp.
Add spinach and cook until just wilted.
Season with salt and pepper to taste. Remove from pan and allow to cool.
In a bowl, combine ricotta cheese, Parmesan cheese, and vegetable mixture.
Using a small scoop or a tablespoon, stuff jumbo shells with the ricotta mixture.
In a lightly greased 9 x 13 baking dish, add half of marinara sauce and water. Stir to combine.
Arrange shells open side up in a single layer. Cover with remaining marinara sauce and sprinkle top with mozzarella cheese.
Cover baking dish with foil and bake in a 400 F oven for about 30 minutes or until heated and cheese is melted. Serve hot.
Calories: 323kcal | Carbohydrates: 29g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 565mg | Potassium: 455mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2175IU | Vitamin C: 25.4mg | Calcium: 288mg | Iron: 1.6mg