Baked Seashells Marinara
Baked seashells with marinara sauce and a creamy ricotta filling, topped with cheese — a flavorful, cheesy dish perfect for family dinners or entertaining guests.
Ingredients
- 1/2 cup sliced onion
- 1 clove garlic, minced ⓘ
- 2 teaspoons vegetable oil ⓘ
- 3 tablespoons chopped parsley ⓘ
- 1 teaspoon basil ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 (8 oz) can tomato sauce ⓘ
- 2 tablespoons water ⓘ
- 1 cup packed spinach, chopped and frozen ⓘ
- 1 cup ricotta cheese ⓘ
- 2 tablespoons grated cheese ⓘ
- salt to taste ⓘ
Instructions
- In a nonstick skillet, sauté onion and garlic in oil for 5 minutes.
- Stir in parsley, basil, and pepper; sauté for 2 minutes.
- In a small saucepan, combine half of the onion mixture, tomato sauce, and water. Set aside.
- Add chopped and frozen spinach to the remaining onion mixture in the skillet. Stir over medium heat until spinach is thawed and warmed through.
- Remove from heat.
- Mix in ricotta cheese, 1 tablespoon of grated cheese, and salt to taste.
- Fill each shell with the ricotta mixture.
- Simmer the tomato sauce mixture for 5 minutes.
- Spoon half of the tomato sauce into a shallow 1-quart baking dish.
- Arrange the stuffed shells in the dish.
- Spoon the remaining tomato sauce over the shells and sprinkle with grated cheese.
- Cover loosely with foil and bake at 375°F for about 20 minutes.
Tips & Substitutions
For added flavor, consider substituting the ricotta cheese with cottage cheese or a vegan alternative for a lighter dish. Fresh herbs can also enhance the taste; use fresh basil instead of dried for a more vibrant flavor. If you have leftover marinara sauce from other dishes, such as Beef Parmigiana, it can be a great addition to this recipe.
Serving Suggestions
This Baked Seashells Marinara pairs beautifully with a side salad or garlic bread for a complete meal. Consider serving it alongside Cheese Ravioli With Broccoli Pesto for a delightful Italian feast. A glass of red wine complements the flavors perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, about 15-20 minutes. This dish can also be frozen before baking; just thaw overnight in the fridge and bake as directed.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Seashells Marinara contains roughly 297 calories, with 13g protein, 32g carbohydrates, and 14g fat. It is an excellent source of vitamin C (33% of the Daily Value), iron (30% of the Daily Value), and protein (27% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1361mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen. Just sauté it in the skillet until wilted, which should take about 2-3 minutes. This will give you a fresher taste and texture in your dish.
What if I don’t have seashell pasta?
If seashell pasta is unavailable, you can substitute with any large pasta shape, such as jumbo shells or even manicotti. The key is to ensure the pasta can hold the filling well.
How can I make this dish dairy-free?
To make this dish dairy-free, substitute the ricotta cheese with a vegan ricotta or a blend of blended silken tofu with nutritional yeast. Ensure that the grated cheese is also dairy-free to keep the entire dish compliant.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).