Spinach and Ricotta Stuffed Shells
Recipe and photography provided by Heinen’s partner, Chef Billy Parisi.
These amazing spinach, mozzarella and ricotta stuffed shells served with tomato sauce make the perfect meatless Monday meal.
My mother used to make these a few times a year and I have such fond memories of enjoying this dinner during my childhood. The great thing about stuffed shells is how customizable they are. You can use ground turkey or ground beef and even add different cheeses to make it work for you. Since today is all about a meatless Monday dish, I’m stuffing these shells with spinach!
What are Stuffed Shells?
Stuffed shells are simply shell-shaped noodles stuffed with cheese that are baked in tomato sauce and served as a great main entrée to any meal.
What’s in the Stuffing?
This is the fun part because you can take this recipe to another level depending on what ingredients you like. Here are the basic ingredients in this recipe:
- Eggs
- Ricotta Cheese
- Mozzarella
- Parmesan
- Spinach
- Salt and Pepper
With that being said, you can get creative and add things such as:
- Broccoli
- Shredded Carrots
- Cottage Cheese
- Bell Peppers
- Egg Plant
- Zucchini
- Fontina
What’s the Sauce?
The sauce that goes underneath and on top of the shells can be a family favorite recipe, a can of crushed tomatoes or better yet, Heinen’s Tomato Sauce. It can be as simple or as complex as you’d like or need.
These stuffed shells are so delicious and make for the perfect meatless entrée.
Spinach and Ricotta Stuffed Shells
Serves 6
Ingredients
- 18 jumbo shell noodles
- 16 oz. whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup baby spinach, roughly chopped
- ¼ cup shredded parmesan cheese
- 2 eggs
- 3 cups Heinen’s Tomato Sauce
- Salt and pepper to taste
- Chopped basil, for garnish
Instructions
- Preheat the oven to 350°F.
- Add the noodles to a large pot of boiling salted water for 10-12 minutes or just until al dente (slightly crunchy.)
- Immediately remove the noodles and chill under cold water. Keep in the refrigerator.
- Add 2 cups of the tomato sauce to the bottom of a 13×9 casserole dish and spread until covered.
- In a stand mixer with the paddle attachment, add the ricotta, mozzarella cheese, spinach, parmesan, eggs, salt and pepper until completely combined.
- Using a large spoon, evenly distribute the cheese mixture inside of each cooked shell noodle.
- Place the shells cheese-side-up into the tomato sauce.
- Top with the remaining tomato sauce and add any leftover shredded mozzarella and parmesan cheese.
- Bake in the oven at 350°F for 25-30 minutes or until the cheese is melted on top and lightly browned.
- Garnish with chopped fresh basil.
Spinach and Ricotta Stuffed Shells
