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Overhead shot of a white plate with stuffed pasta shells
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5 from 3 votes

Stuffed Pasta Shells with Spinach and Ricotta

Stuffed Pasta Shells with Spinach and Ricotta, a delicious vegetarian dinner for the whole family. Super easy to make, with only a few ingredients.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 2 people
Calories: 821kcal
Author: Daniela Apostol

Ingredients

  • 2 cups jumbo pasta shells
  • 2 cups ricotta cheese
  • ½ cup frozen spinach (thawed)
  • 1 egg
  • ½ cup grated cheddar cheese
  • ½ cup tomato sauce
  • salt and pepper to taste
Metric - US Customary

Instructions

  • Cook the pasta shells according to the packet instructions.
  • In a bowl, mix the egg, ricotta, and thawed spinach, and season well with salt and pepper.
  • When the pasta shells are cooked, spread half of the tomato sauce on a baking dish (or 2 depending on the dish size), stuff each shell with the ricotta mixture, then add the remaining tomato sauce and sprinkle the grated cheese over.
  • Bake in the pre-heated oven at 180 degrees Celsius (350 Fahrenheit) for about 15 minutes or until the cheese is melted.
  • Serve hot!

Nutrition

Calories: 821kcal | Carbohydrates: 57g | Protein: 47g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 236mg | Sodium: 766mg | Potassium: 787mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6335IU | Vitamin C: 6.4mg | Calcium: 796mg | Iron: 3.7mg