Spinach + Cheese Stuffed Pasta Shells

5 from 2 votes

Spinach and Cheese Stuffed Pasta Shells- a light and healthy pasta dish. Jumbo macaroni pasta shells are stuffed with a tasty medley of veggies and ricotta cheese. Topped with marinara (or your favorite pasta sauce) and melty Italian cheeses. Tastes like lasagna, but it's lighter and has fewer calories.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Italian

Servings: servings

Calories: 399kcal

Author: Susan Randall

Ingredients

12 dried jumbo shell macaroni
1 cup shredded carrots about 2 large carrots
1 cup shredded zucchini about 1 medium
½ cup finely chopped onion
1 Tbsp. olive oil
1 10- oz. pkg. frozen spinach thawed and well-drained
¾ cup ricotta cheese part skim
1 cup shredded Italian-blend cheese or ½ cup Parmesan and ½ cup mozzarella
¼ teaspoon salt
2 cups marinara sauce or your favorite pasta sauce
chopped fresh parsley for garnish optional

Instructions

Preheat oven to 350 F
In a large saucepan, bring water to boil and cook pasta to al dente according to package directions (approx. 8-9 min.) ;drain. Rinse pasta in cold water;drain again.
While pasta is cooking, in a large skillet over medium-high heat, add olive oil ; cook carrots, zucchini and onions until tender(approx 3-5 min.). Stir in spinach and cook an additional 1 minute , stirring frequently. Transfer spinach mixture to a large bowl.
Add ricotta cheese, ½ of the shredded cheese and salt to spinach mixture.
Pour 1 cup marinara sauce in the bottom of an ungreased 8x8 baking dish. Spoon spinach/ricotta mixture into each shell (approx. 2 rounded tablespoons per shell). Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top of shells.. Cover with aluminum foil.
Bake until bubbly (approx. 20 min) Add remaining cheese, recover with foil and cook until melted (approx. 10 min). Serve and garnish with chopped parsley, if desired.

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