Spinach Ricotta Stuffed Pasta Shells

These Spinach Ricotta Stuffed Pasta Shells contain lots of veggies and are great for having company over or for any weekday meal!

At times I wonder how I cook any meals while trying to care for my 3 kids, particularly nutritious meals that everyone will enjoy.  

When reviewing this recipe I thought readers may think it looks a bit complicated but trust me, it’s actually quite simple to make and fairly quick to prep.  

In general, I don’t cook complicated or time-consuming recipes.  It’s not possible with 3 young children at home.  

As it is, recipes take longer to cook than they should because I usually have no choice but to take breaks in between prepping parts of practically every recipe I cook.  

I have burned many grilled cheese sandwiches due to the time-sensitive nature of them!

Whether it be someone needs a water refill or snack, or I need to break up a squall or to remove E from a dangerous situation that he’s got himself into. Our home has been baby-proofed for 4 years, but it will never be fully E-proofed-he’s beyond an extreme climber! It’s always something!  

Well, this recipe was no different, I cooked it in many steps.  Realistically it should only take about 15 minutes to prep, but it took me about double that.  Regardless, it’s worth it!

In our house, I tend to serve pasta about once a week in some form or another since it’s easy to make and nutritious!

About 99 percent of the time I purchase whole wheat pasta, but after searching two different stores I couldn’t find whole wheat pasta shells for this recipe.  

Versatility With Veggies in This Stuffed Pasta Shells Recipe

But don’t worry, this stuffed pasta shells recipe is still packed full of vegetables and also versatile depending on your preferences. I added spinach, onions and peppers. But feel free to add zucchini, mushrooms, yellow squash or carrots.  It’s up to you!

Want to get more bang for your ‘nutrition’ buck?

Try these Roasted vegetables

or a fresh salad like this Kale and Feta Salad.

Really any veggie would pair well with this dish.  Some freshly baked garlic bread would also be a nice compliment to this dish too! 

Spinach Ricotta Stuffed Pasta Shells

Stuffed with vegetables and cheese for a delicious combination!

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Ingredients

  

• 6 oz. pasta shells about 20 shells
• 1 container 10 oz frozen spinach, thawed and drained
• 1/2 cup onions chopped
• 1/2 cup green peppers chopped
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley
• 15 oz. container Ricotta cheese low-fat
• 1/2 cup + 1/4 cup mozzarella cheese
• 1/4 cup + 1/4 cup Parmesan cheese
• 24 oz. pasta sauce

Instructions

 

• Preheat oven to 375 degrees Fahrenheit.
• Cook pasta shells according to directions on package (for pasta to be cooked in oven). Once pasta is cooked, rinse with cold water and set them on paper towel to dry.
• Heat olive oil in a large skillet over medium-high heat. Add onions and green peppers and cook until tender.
• Add black pepper, garlic powder, parsley and spinach to skillet. Cook for about 5 minutes.
• In a large bowl combine Ricotta cheese, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Add vegetables to cheese and stir until combined.
• In a 9 x 13 in. pan, add about 1/2 cup of pasta sauce to the bottom of the pan.
• Stuff each pasta shell with vegetable/cheese mixture and place them open side up in pan.
• Pour the remaining pasta sauce over the shells.
• Sprinkle the remaining 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese on top of the sauce.
• Cook for 30 minutes or until cheese is melted and shells are tender.

Notes

You may want to add additional pasta sauce on top of the shells. The amount used just barely covers every shell.

Tried this recipe?Let us know how it was!

 This Spinach Ricotta Pasta Shells recipe first appeared on Chocolate Slopes.

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