Cookie and Kate · by Cookie and Kate★ 4.9

Best Stuffed Shells

Name: Best Stuffed Shells
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8, 8 servings
Cuisine: italian
Ingredients: 1 pound (16 ounces) fresh baby spinach or baby kale, or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed; 1 tablespoon extra virgin olive oil; 12 ounces jumbo shells; 4 cloves garlic, peeled and cut into several segments; 15 ounces (or 1 pound) ricotta cheese or cottage cheese; 8 ounces (2 cups) grated part-skim mozzarella, divided; ½ cup (2 ounces) grated Parmesan, plus extra for garnish; ¼ cup (⅔-ounce) chives or green onions (mostly green parts), cut into ¼-long pieces; Freshly ground pepper, to taste; ½ teaspoon red pepper flakes, to taste (omit if sensitive to spice); ¾ teaspoon fine sea salt, to taste; 1 large egg, lightly beaten with a fork; 3 cups (24 ounces) marinara sauce, homemade* or store-bought (I used Rao’s); Fresh basil for garnish, optional

NUTRITION · PER SERVING65M COOK

CAL 21%·PRO 44%

CARBS 45G44% OF CAL

4G FIBER0G ADDED0G INTRINSIC35G OTHER6G TOTAL SUGAR

FAT 17G37% OF CAL

8G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Large pasta shells filled with spinach and ricotta, baked in marinara sauce with melted cheese. Hearty, aromatic, and comforting. A classic vegetarian Italian main.

mainitalianpastacasserolegluten freevegetarian

View the full recipe on Cookie and Kate →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 8

1 pound (16 ounces) fresh baby spinach or baby kale, or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed
1 tablespoon extra virgin olive oil
12 ounces jumbo shells
4 cloves garlic, peeled and cut into several segments
15 ounces (or 1 pound) ricotta cheese or cottage cheese
8 ounces (2 cups) grated part-skim mozzarella, divided
½ cup (2 ounces) grated Parmesan, plus extra for garnish
¼ cup (⅔-ounce) chives or green onions (mostly green parts), cut into ¼-long pieces
Freshly ground pepper, to taste
½ teaspoon red pepper flakes, to taste (omit if sensitive to spice)
¾ teaspoon fine sea salt, to taste
1 large egg, lightly beaten with a fork
3 cups (24 ounces) marinara sauce, homemade* or store-bought (I used Rao’s)
Fresh basil for garnish, optional

At a glance

PER SERVING · TIME 65M

CAL 21%·PRO 44%

CARBS 45G44% OF CAL

4G FIBER0G ADDED0G INTRINSIC35G OTHER6G TOTAL SUGAR

FAT 17G37% OF CAL

8G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 30m
Cook: 35m
Sodium: 1005mg
Total sugar: 6g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 776mg
Calcium: 471mg
Iron: 3mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 1005MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Best Stuffed Shells

Nutrition & ingredients

Ingredients

At a glance