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Stuffed Shells with Spinach Broccoli Ricotta Filling
This vegetarian stuffed shells recipe has a spinach ricotta filling that also features lots of broccoli.
Course
Entree
Cuisine
Italian
Keyword
stuffed shells with spinach, vegetarian stuffed shells
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
10
Calories
376
kcal
Author
Robin Gagnon
Ingredients
1
pound
box jumbo pasta shells
2
cups
broccoli florets
fresh or frozen
1
cup
spinach leaves
frozen
1
large egg
2
cups
part skim ricotta
1
cup
2% cottage cheese
¼
cup
grated Parmesan
8
oz
shredded Italian blend cheese or mozzarella
½ in filling, ½ on top
¼
teaspoon
garlic powder
½
teaspoon
onion powder
½
teaspoon
dried oregano
fresh ground pepper
45
oz
jar of marinara sauce
Instructions
Boil the jumbo shells to al dente. While boiling prepare the filling.
Preheat oven to 400 degrees.
Pulse broccoli and spinach in food processor until no piece is larger than a pea.
Place the processed broccoli and spinach in large bowl.
Add the egg, ricotta, cottage cheese, Parmesan, ½ the shredded cheese and seasonings. Mix well.
Cover bottom of baking dish/es with sauce about ¾" deep.
Scoop filling into shells and nestle into the sauce. You may find they don't all fit in one dish.
Top with a little sauce, unless the pasta is mostly covered, then optional.
Bake for 24-25 minutes. Top with remaining cheese and bake 5-6 more minutes.
All ow to cool a few minutes before serving.
Nutrition
Calories:
376
kcal
|
Carbohydrates:
46
g
|
Protein:
23
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
53
mg
|
Sodium:
1020
mg
|
Potassium:
702
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
1344
IU
|
Vitamin C:
26
mg
|
Calcium:
330
mg
|
Iron:
3
mg