Ricotta Stuffed Pasta Shells
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Ricotta Stuffed Pasta Shells

NUTRITION · PER SERVING75M COOK
CAL 14%·PRO 25%
CARBS 32G46% OF CAL
4G FIBER22G OTHER7G TOTAL SUGAR
FAT 13G41% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Large pasta shells stuffed with ricotta, mushrooms, and spinach, baked in marinara sauce with fresh herbs. Hearty, satisfying vegetarian pasta bake.

mainitalianpastagluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 20 jumbo shells (6-7 ounces). You’ll need 16, but some may fall apart
  • 1-2 tablespoons olive oil, plus oil for brushing
  • 1 cup onion, diced
  • 4-6 garlic cloves, roughly chopped
  • 1 tablespoon oregano, chopped (or use 2 teaspoons oregano or Italian seasoning)
  • 1 teaspoon fennel seeds
  • ¼ teaspoon red chili flakes
  • 8 ounces mushrooms, chopped into a small dice (see notes for meat)
  • optional: 2 tablespoons sundried tomatoes (in oil), finely chopped
  • 3-4 ounces fresh spinach (3 cups), chopped or 1 ½ cups frozen,
  • ½ teaspoon salt
  • 1/2 teaspoon pepper
  • 1 ½ cups ricotta cheese (full-fat)
  • ⅔ cup shredded mozzarella cheese, more for the top if desired
  • ⅓ cup pecorino cheese (if using parmesan, add more salt)
  • One egg (optional). This will give the filling more structure and help the filling bind better.
  • ½ cup fresh basil, chopped
  • 1 teaspoon lemon zest
  • generous pinch nutmeg
  • 24-ounce jar of marinara sauce (or make your own)
  • Garnish: fresh Italian parsley and pecorino
PREP
45M
SODIUM
668MG
ESTIMATE
COMPLETE

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