The Recipe Rebel · by Ashley Fehr★ 5.0 (14)
Ricotta Stuffed Shells
NUTRITION · PER SERVING53M COOK
CAL 21%·PRO 45%
CARBS 47G45% OF CAL
5G FIBER35G OTHER7G TOTAL SUGAR
FAT 18G38% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells stuffed with creamy ricotta, spinach, and herbs, then baked in marinara sauce. It's comforting and can be made ahead or frozen for easy weeknight meals.
mainitalianpasta🍲 stockpot🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 24 jumbo pasta shells
- 475 grams extra smooth Ricotta cheese (about 2 cups)
- 225 grams frozen spinach (thawed and squeezed dry (about 1/2 cup))
- 1/3 cup + 2 tablespoons Parmesan cheese (divided)
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- pinch black pepper
- 2 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
At a glance
PER SERVING · TIME 53M
CAL 21%·PRO 45%
CARBS 47G45% OF CAL
5G FIBER35G OTHER7G TOTAL SUGAR
FAT 18G38% OF CAL
9G 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
- 15m
- Cook
- 38m
- Sodium
- 1189mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 474mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.