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Easy Stuffed Shells With Spinach

Sea Salt Savorings
Easy Stuffed Shells With Spinach is a dish that calls for elegant simplicity.   Red wine sauce from scratch compliments the herb and spinach ricotta that fills the al dente shells.  This is an effortlessly delicious classic!

5 from 96 votes
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Italian
Servings 8

Ingredients
  

  • 12 oz jumbo shells
  • 32 oz ricotta cheese
  • 1/2 cup parmesan cheese
  • 2 TBS fresh parsley
  • 2 TBS fresh basil
  • 2 TBS fresh oregano
  • 1 TBS olive oil
  • 5 cloves of garlic
  • 4 cups fresh spinach
  • 1 cup diced asparagus
  • 1/2 tsp salt
  • 1/2 tsp cracked pepper
  • 1 cup shredded mozzarella
  • 1 jar pasta sauce

Instructions
 

  • Preheat oven to 400°.


  • Cook jumbo shells according to package directions. Drain, and set aside.
  • In a medium pan, heat olive oil over medium low heat. Add chopped garlic, and cook for 2 minutes.
  • Add spinach and asparagus to the pan, let the spinach wilt, about 2-5 minutes. Remove from pan, and place into a large bowl.
  • Add ricotta, parmesan cheese, herbs, egg, salt, and pepper to the bowl. Mix to combine.
  • In a large oven safe pan, layer sauce in the bottom. Place shells in a single layer on top of the sauce. Put 1-2 TBS of filling in each shell. Pour sauce over shells. Sprinkle mozzarella cheese on top. Cover in tin foil.
  • Place in oven, and bake for 20 minutes. Remove from oven, and mangia!

Nutrition values are estimates, for exact values consult a nutritionist.

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