Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner 🌱🧀✨

1. Introduction

If you’re searching for a healthy dinner quick recipe that is both nutritious and satisfying, look no further than these easy spinach and ricotta stuffed shells. This dish is perfect as a lazy dinner healthy option because it combines the goodness of fresh spinach, creamy ricotta, and tender pasta into a single bake dinner recipe that everyone will love. Whether you’re a student looking for quick meal ideas or seeking dinners with no meat options for a fall meals dinners healthy gathering, this recipe is your go-to solution for yummy meal ideas.

2. Ingredients for Spinach and Ricotta Stuffed Shells

• 20 large pasta shells
• 2 cups fresh spinach, chopped
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup marinara sauce (or your favorite pasta sauce)
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

3. Step-by-Step Instructions for Making Healthy Stuffed Shells

Preparation of the Pasta and Filling

Begin by cooking the large pasta shells in boiling salted water until al dente, then drain and set aside. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant. Add chopped spinach and cook until wilted. In a large bowl, mix ricotta cheese, shredded mozzarella, Parmesan cheese, sautéed spinach, salt, and pepper to create the flavorful filling.

Filling the Shells

Carefully stuff each cooked shell with the cheese and spinach mixture, making sure they are well filled but not overstuffed to avoid tearing. Place the filled shells in a baking dish coated with a thin layer of marinara sauce.

Baking the Dish

Pour the remaining marinara sauce evenly over the stuffed shells. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes. Remove the foil during the last 5 minutes of baking to let the cheese melt and turn bubbly.

4. Storage Tips for Leftover Spinach and Ricotta Stuffed Shells

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or bake at 350°F for 15 minutes until heated through. For longer storage, these stuffed shells freeze well for up to 2 months. To freeze, assemble the dish as usual, then wrap tightly with plastic wrap and foil before placing in the freezer. For a quick non-meat dinner idea, simply reheat and serve with a side salad.

5. Serving Suggestions for a Perfect Veggie Dinner

Serve these spinach and ricotta stuffed shells with a crisp green salad or roasted vegetables to add a fresh element to your healthy dinner quick. Garnish with chopped parsley or basil for a colorful presentation. For an extra touch, pair with crusty bread or a garlic knot for a complete meal. These dinners with no meat are ideal for busy weeknights when you want a wholesome yet effortless meal. If you’re interested in more yummy meal ideas that are quick and healthy, explore our other recipes and cooking tips.

6. Benefits of Making Spinach and Ricotta Stuffed Shells

This dish is not only delicious but also packed with health benefits. The spinach provides essential vitamins and minerals, while the ricotta adds a good source of protein and calcium. It’s an excellent choice for healthier dinners that support balanced eating habits, especially if you are looking for a healthy and comforting option. Plus, the preparation is simple, making it perfect for busy student meals ideas or quick weeknight dinners.

7. FAQs About Easy Spinach and Ricotta Stuffed Shells

• Can I make this dish vegan? You can substitute the ricotta cheese with vegan cheese or tofu, and use plant-based mozzarella for a fully vegan version.
• How can I make this dish gluten-free? Use gluten-free pasta shells available at most grocery stores to enjoy this recipe as a gluten-free lazy dinners healthy option.
• Are there any variations? Yes! Add cooked ground turkey or chicken for extra protein, or incorporate different vegetables like mushrooms or zucchini for variety.

8. Additional Tools and Accessories to Enhance Your Cooking Experience

To make preparing this dish even easier, consider using the Fullstar Ultimate Veggie Prep Master for chopping spinach and garlic quickly. For baking, the CAROTE Premium 16pc Nonstick Cookware Set ensures even cooking and easy cleanup. To store leftovers, the JoyJolt Airtight Glass Food Storage Set keeps your meals fresh and flavorful.

9. Conclusion

In summary, easy spinach and ricotta stuffed shells are an excellent choice for healthy dinner quick. They combine rich textures with nourishing ingredients, making them ideal for anyone seeking non meat dinner ideas or a yummy meal idea that saves time and tastes fantastic. Whether you’re cooking for family, students, or yourself, this recipe offers a delicious way to enjoy dinners with no meat while staying healthy and satisfied. Discover the joy of baking simple, nutritious dishes today and elevate your weeknight meals with this scrumptious veggie-filled pasta dish.

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

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• Author: Maria
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Enjoy a healthy and delicious vegetarian dinner with these Easy Spinach and Ricotta Stuffed Shells. Perfect for quick weeknight meals, this recipe features tender pasta shells filled with a creamy spinach and ricotta mixture, baked in savory marinara sauce, and topped with melted mozzarella and Parmesan cheese. A nutritious and satisfying vegetarian dish that’s ideal for families, students, or anyone seeking a meat-free dinner option.

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Ingredients

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• 20 large pasta shells
• 2 cups fresh spinach, chopped
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup marinara sauce (or your favorite pasta sauce)
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

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Instructions

1. Cook the large pasta shells in boiling salted water until al dente, then drain and set aside.
2. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant. Add chopped spinach and cook until wilted.
3. In a large bowl, mix ricotta cheese, shredded mozzarella, Parmesan cheese, sautéed spinach, salt, and pepper to create the filling.
4. Carefully stuff each cooked shell with the cheese and spinach mixture, then place in a baking dish coated with marinara sauce.
5. Pour remaining marinara sauce evenly over the shells and cover with foil.
6. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Remove foil during the last 5 minutes to melt the cheese.

Notes

• Make sure not to overstuff the shells to prevent tearing.
• For a vegan version, substitute cheese with vegan alternatives and use plant-based mozzarella.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in microwave or oven; these shells freeze well for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 shell (about 4 servings total)
• Calories: 350 Kcal
• Sugar: 8g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 50mg