Stuffed with a creamy ricotta and spinach filling, these vegetarian stuffed pasta shells are every bit as satisfying and scrumptious as their meat-laden counterparts. Each bite is the perfect balance of flavors, with a chunky vegetable tomato sauce perfectly complementing the smoothness of the filling. Whether you’re enjoying it for meatless Monday or are a dedicated vegetarian, this robust and indulgent dish will leave you more than satisfied.
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BABY STEPS:
No matter how hard you try, you’re going to get messy making these vegetarian stuffed shells, so you might as well let your kiddo help you! I swear, half of the flavor is in the mess . . .
● Using their kid-safe knives, let them do the chopping for you! Chopping spinach is a good exercise in patience and precision. And the good news is that their cuts don’t need to be exact.
● Let them mix together the filling. Just be mindful that they don’t lick their fingers once the egg is added.
● Filling the shells is great practice and exercise for their tiny fingers, and if a mess is already going to happen, someone might as well enjoy it!
Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.
INGREDIENTS
- 6 oz jumbo shells (approximately 16-20 large, half a box)
- Extra virgin olive oil
- 5 cups Chunky Vegetable Marinara Sauce (linked here, or your favorite store-bought brand)
- 2½ oz baby spinach, chopped (2-3 cups)
- 15 oz ricotta
- 8 oz mozzarella, shredded
- ¾ cup parmesan, shredded
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh basil, chopped
SUGGESTED EQUIPMENT: - Measuring cups
- Oven mitts
- Child-safe knives
- Cut-resistant gloves for kids
INSTRUCTIONS
- If you are making your own marinara sauce, follow the instructions here and once the sauce is simmering, proceed with the following . . .
- Preheat your oven to 375℉, grease a 9×13 baking dish, and bring a large pot of salted water to boil.
- While the oven is preheating and your water is coming to temperature, begin mixing your filling.
- In a medium bowl, mix together the spinach, ricotta, mozzarella (reserve ½ a cup for later), parmesan (reserve ¼ a cup for later), egg, garlic, oregano, salt, pepper, and basil.
- When the water begins to boil, cook your pasta to al dente, according to the package directions (typically 9-11 minutes). It will cook a little more in the oven. Drain the pasta and rinse it with cold water. Add a small drizzle of olive oil to prevent it from sticking together.
- In the bottom of the baking dish, spread half the marinara sauce (approximately 2-2½ cups).
- Fill each pasta shell with approximately 2 tablespoons of the ricotta and spinach mixture and place it, seam up, in the sauce.
- Once you have finished filling the shells, spoon the remaining marinara over them. Sprinkle the remaining mozzarella and parmesan over the shells.
- Bake in the oven for 20-25 minutes, or until the sauce is bubbling.
- Let it cool for a few minutes and then serve with an additional sprinkle of parmesan.
Ricotta and Spinach Stuffed Shells
Stuffed with a creamy ricotta and spinach filling, these vegetarian stuffed pasta shells are every bit as satisfying and scrumptious as their meat-laden counterparts.
Ingredients
- 6 oz jumbo shells (approximately 16-20 large, half a box)
- extra virgin olive oil
- 5 cups Chunky Vegetable Marinara Sauce (linked here, or your favorite store-bought brand)
- 2½ oz baby spinach, chopped (2-3 cups)
- 15 oz ricotta
- 8 oz mozzarella, shredded
- ¾ cup parmesan, shredded
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh basil, chopped
Instructions
- If you are making your own marinara sauce, follow the instructions here and once the sauce is simmering, proceed with the following . . .
- Preheat your oven to 375℉, grease a 9×13 baking dish, and bring a large pot of salted water to boil.
- While the oven is preheating and your water is coming to temperature, begin mixing your filling.
- In a medium bowl, mix together the spinach, ricotta, mozzarella (reserve ½ a cup for later), parmesan (reserve ¼ a cup for later), egg, garlic, oregano, salt, pepper, and basil.
- When the water begins to boil, cook your pasta to al dente, according to the package directions. It will cook a little more in the oven. Drain the pasta and rinse it with cold water. Add a small drizzle of olive oil to prevent it from sticking together.
- In the bottom of the baking dish, spread half the marinara sauce (approximately 2-2½ cups).
- Fill each pasta shell with approximately 2 tablespoons of the ricotta and spinach mixture and place it, seam up, in the sauce.
- Once you have finished filling the shells, spoon the remaining marinara over them. Sprinkle the remaining mozzarella and parmesan over the shells.
- Bake in the oven for 20-25 minutes, or until the sauce is bubbling.
- Let it cool for a few minutes and then serve with an additional sprinkle of parmesan.
Tried this recipe?Let us know how it was!
Other Favorite Vegetarian Recipes
- Pesto Pasta With Roasted Tomatoes and Crispy Chickpeas
- Hearty Vegetable Marinara with Lentils
- Cauliflower Mac ‘n’ Cheese
- Pesto and Roasted Tomato Pizza
- Roasted Cauliflower Burrito Bowls
- Veggie Burrito Banditos
SERVE WITH: Homemade sourdough / a large green salad / roasted vegetables
Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether
One response to “Ricotta and Spinach Stuffed Shells”
[…] goodness of fresh vegetables, adding a delightful contrast to your favorite pasta (like these vegetarian Ricotta and Spinach Stuffed Shells), pizza, or as a dipping sauce for crusty […]