Shells With Spinach And Ricotta
Creamy spinach and ricotta stuffed pasta shells baked to perfection, featuring savory Parmesan and nutmeg flavors—ideal for comforting family dinners or entertaining guests.
Ingredients
Instructions
- Preheat oven to 425°F.
- Spray an 8-inch square pan with cooking spray or canola oil.
- Heat oil in a skillet; sauté chopped onions and garlic until translucent.
- Add chopped spinach, chicken broth, and pepper; cook until heated through.
- Stir in ricotta cheese and skim milk until well combined.
- Add a dash of nutmeg and 1 tablespoon of Parmesan cheese; mix well.
- Gently fold in the cooked pasta shells.
- Transfer the mixture to the prepared baking pan.
- Sprinkle with remaining 1 tablespoon of Parmesan cheese on top.
- Bake for 20 minutes until golden and bubbly.
Tips & Substitutions
For added flavor, consider using olive oil instead of canola oil. Fresh spinach can be used in place of frozen; just sauté it until wilted before adding the broth. If you're looking for a lighter option, substitute low-fat ricotta cheese. You can also add herbs like basil or oregano for an extra flavor boost.
Serving Suggestions
This dish pairs beautifully with a side salad or garlic bread for a complete meal. You can also serve it alongside grilled chicken or a light tomato sauce for extra flavor. Consider adding a sprinkle of fresh herbs like parsley or basil on top for a fresh finish, or browse more Italian recipes for inspiration.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for about 2-3 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Shells With Spinach And Ricotta contains roughly 633 calories, with 14g protein, 53g carbohydrates, and 41g fat. It is an excellent source of protein (28% of the Daily Value) and iron (22% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 855mg per serving (37% 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 a different type of cheese in this recipe?
Yes, you can substitute ricotta with cottage cheese or cream cheese for a different texture and flavor. Just make sure to adjust the consistency with a bit more milk if needed.
How do I make this dish vegetarian?
This recipe is already vegetarian-friendly! Just ensure that the chicken broth is vegetable-based. You can also add other vegetables like mushrooms or bell peppers for more variety.
Can I freeze the shells before baking?
Absolutely! You can assemble the dish and freeze it unbaked. Just cover it tightly with plastic wrap and aluminum foil. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
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).