Spinach and Ricotta Stuffed Shells [Recipe]

baked spinach and ricotta stuffed pasta shells in baking dish

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This recipe for Spinach and Ricotta Stuffed Shells is not only easy (when I say it’s easy it really is easy), it is delicious. I like preparing meals like this earlier in the day so I can just slip it into the oven later. The recipe calls for turkey sausage but if you prefer it meat-free, it would still taste great.

I’m so glad we had the fridge stocked because it has been one of those weeks. My son had two bad nights of teething and then the third night my daughter came down with a stomach virus. Not fun. But it sure is nice to have (tasty) leftovers in the fridge.

This recipe is courteous Estela at the Weekly Bite.

Here’s how it goes…

Preheat oven to 350 degrees.

Remove turkey sausage from casein and cook in saucepan until cooked through.

Cook pasta shells according to box directions.

Combine turkey sausage, ricotta, parmesan, onion salt, garlic powder, Italian seasoning, salt, pepper, spinach, and egg yolk.

In a 13×9 baking dish, spread about 1 cup of sauce on the bottom of the dish.

Fill each shell with about 2 tablespoons of filling.

Pour remaining sauce on top of shells.

Cover with foil and bake for 30 minutes.

Uncover and sprinkle with 1/2 cup mozzarella cheese and bake for additional 10 minutes or until cheese is bubbly.

Spinach and Ricotta Stuffed Shells

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Serves: 8

Ingredients

3 cups of favorite pasta sauce
One box of whole wheat pasta shells (I couldn't find them)
3 cups part-skim ricotta
¼ cup grated parmesan cheese
3 links lean Italian turkey sausage (remove casein)
1 teaspoon onion salt
2 teaspoons garlic powder
1 tablespoon Italian seasoning
¼ teaspoon kosher salt
about 10 grinds of fresh cracked pepper
One 10 oz box of frozen chopped spinach, thawed and drained
1 egg yolk
part-skim mozzarella

Instructions

Preheat oven to 350 degrees.
Remove turkey sausage from casein and cook in saucepan until cooked through.
Cook pasta shells according to box directions.
Combine turkey sausage, ricotta, parmesan, onion salt, garlic powder, Italian seasoning, salt, pepper, spinach, and egg yolk.
In a 13×9 baking dish, spread about 1 cup of sauce on the bottom of the dish.
Fill each shell with about 2 tablespoons of filling.
Pour remaining sauce on top of shells.
Cover with foil and bake for 30 minutes.
Uncover and sprinkle with ½ cup mozzarella cheese and bake for additional 10 minutes or until cheese is bubbly.