These Ricotta and Spinach Stuffed Shells are a delightful combination of creamy ricotta, fresh spinach, and hearty jumbo pasta shells baked in a flavorful tomato sauce. This dish is perfect for a comforting family dinner or a special gathering. Packed with protein and rich flavors, these stuffed shells offer a healthier twist with part-skim ricotta and bulgur, making it both nutritious and satisfying.
Ricotta and Spinach Stuffed Shells
Course: MainCuisine: Italian6
servings20
minutes40
minutes380
kcalIngredients
1 (28-oz.) can whole tomatoes
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, minced
Coarse salt and ground black pepper (to taste)
3/4 cup boiling water
1/2 cup bulgur
25 jumbo pasta shells
1 pound bunch spinach, stems removed
1 (15-oz.) container part-skim ricotta
1 egg, beaten
1/4 cup freshly grated Parmesan cheese
Directions
- Prepare the Tomato Sauce: Heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the canned tomatoes (crushed by hand or with a spoon) and season with salt and pepper. Let simmer for 20 minutes, stirring occasionally.
- Cook the Bulgur: In a small bowl, pour the boiling water over the bulgur and cover. Let sit for 10-15 minutes until the water is absorbed and the bulgur is tender. Fluff with a fork and set aside.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente according to package instructions. Drain and set aside to cool.
- Prepare the Filling: In a large bowl, combine the ricotta, cooked bulgur, beaten egg, freshly grated Parmesan, and chopped spinach. Season with salt and pepper, and mix until well combined.
- Stuff the Shells: Preheat the oven to 375°F (190°C). Spread a layer of tomato sauce at the bottom of a baking dish. Stuff each pasta shell with the ricotta and spinach mixture and place in the baking dish. Once all the shells are filled, pour the remaining tomato sauce over the top.
- Bake: Cover the baking dish with foil and bake for 25-30 minutes, until the shells are heated through and the sauce is bubbling. Remove the foil and bake for an additional 5-10 minutes to brown the top.
- Serve: Garnish with extra Parmesan cheese and fresh herbs if desired. Serve hot.
These Ricotta and Spinach Stuffed Shells are a comforting, cheesy delight that’s perfect for any occasion. The combination of creamy ricotta, fresh spinach, and rich tomato sauce creates a delicious balance of flavors that will leave everyone asking for seconds. Enjoy this easy-to-make dish as a weeknight meal or for a special family dinner.
