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Vegetarian Stuffed Shells

Vegetarian Stuffed Shells

Vegetarian stuffed shells with ricotta and spinach. Cozy Italian comfort food, 100% meatless.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 24 jumbo pasta shells
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 15 oz whole milk ricotta
  • 1 cup shredded mozzarella plus 1 cup for topping
  • 1/2 cup grated parmesan
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp dried italian seasoning
  • 1/4 tsp nutmeg freshly grated
  • 3 cups marinara sauce
  • 2 tbsp fresh basil chopped for topping
  • salt and pepper to taste

Method
 

  1. **Boil.** Cook shells in salted water 2 minutes less than package directions. Drain and rinse under cold water to stop cooking.
  2. **Mix.** Stir ricotta, 1 cup mozzarella, parmesan, egg, garlic, italian seasoning, nutmeg, spinach, salt, and pepper in a bowl until smooth.
  3. **Assemble.** Heat oven to 375F. Spread 1 cup marinara in a 9x13 baking dish. Fill each shell with 2 tbsp ricotta mix. Nestle into the sauce.
  4. **Sauce.** Pour remaining marinara over the shells. Top with remaining mozzarella.
  5. **Bake.** Cover with foil. Bake 20 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
  6. **Rest.** Rest 5 minutes. Top with fresh basil. Serve hot.

Notes

Undercook the shells by 2 minutes. They finish cooking in the oven under the sauce. Vegan swap: skip the ricotta and egg, use cashew ricotta plus nutritional yeast for a vegan version. Store leftovers in the fridge for up to 4 days.