Spinach Stuffed Shells
Servings: 4
Calories: 533kcal
Pasta night just got SO much more delicious! This easy Spinach Stuffed Shells recipe is full of cheesy goodness and makes a great weeknight meal.
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Equipment
Ingredients
- 20 jumbo shells , cooked al dente and drained
- 1 1/2 cups ricotta cheese , well drained
- 1/4 cup roasted red peppers , drained
- 1 teaspoon vegetable oil
- 12 ounces fresh spinach*
- 1/2 cup parmesan cheese , finely shredded
- 2 eggs , lightly beaten
- 1 teaspoon fine sea salt
- 2 cups marinara sauce
- 1 cup mozzarella cheese , shredded
Instructions
- Preheat oven to 350 degrees.
- In a medium skillet, heat oil over medium heat. Add spinach to the skillet and toss with tongs until fully wilted.
- In a medium mixing bowl, combine drained ricotta, roasted red peppers, spinach, parmesan cheese, eggs and fine sea salt. Mix well.
- Stuff mixture into al dente cooked pasta shells, placing snuggly into a baking dish.
- Cut 10 pieces of prosciutto into half lengthwise. Wrap each shell in a piece of prosciutto. Set aside.
- Top with marinara sauce and shredded mozzarella cheese.
- Bake, uncovered, for 15-20 minutes or until shells are fully heated.
- Remove and top with minced parsley and Parmesan cheese.
- If you’ve tried this recipe, please come back and let us know how you liked it!
Notes
You can use frozen, but make sure it is thawed and thoroughly drained of water.
Nutrition
Calories: 533kcal | Carbohydrates: 44g | Protein: 33g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 160mg | Sodium: 1897mg | Potassium: 1142mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9367IU | Vitamin C: 37mg | Calcium: 605mg | Iron: 5mg
