Protein and fiber rich stuffed shells, kid friendly quick and easy dish that is packed with nutrients and flavors.
Meal time gets overwhelming when everyone in the house wants different things. Especially with little kids and elderly family members. As much as I hate cooking fe different things for different family members, I do end up doing it more than I like. It gives me peace of mind knowing everyone has something to eat. But I do love it when the whole house hold eats the same meal. And this recipe is just that!
I have yet to meet someone who does not like warm cozy cheesy tray of comforting baked stuffed shells. My comfort food is hands down home cooked Indian food. But I would be lying if I said a warm plate of stuffed shells does nor bring me joy and comfort. These spinach and ricotta stuffed shells are so simple to make with just few ingredients but it always hits the spot. I like adding cottage cheese to the filling to add some protein to it. And also love using extra spinach to add more fiber.
These stuffed shells need just few ingredients to make. And the best part is that you make a big tray of it which the whole family will enjoy. Serve it with side of salad and garlic bread. I promise not a single member of you family will complaint. I love me spicy foods but there is something about this simple dish that always leaves me and husband very happy and satisfied. And I can proudly say that my kids love these stuffed shells just as much.
I highly suggest you pair this stuffed shells with my Beet Root, Apple and Spinach Salad. Add some store bought garlic bread on side and you are good to go! A wholesome family friendly meal is served that everyone will enjoy. Leave me a comment below or tag me on Instagram @myvegetarianroots if you end up making these. I would love to get your feedback on this recipe!
Happy & Healthy Eating!
Stuffed Shells
Ingredients
- 16 or Baby Spinach, finely chopped
- 2 tbsp Minced Garlic about 5 large garlic cloves
- 2 tbsp Salted Butter
- 2 tbsp Extra Virgin Olive Oil
- ¼ tsp Red Chili Flakes
- ½ tsp Freshly Ground Black Pepper
- ½ tsp Dry Oregano
- ¼ tsp Salt
- 1½ cup Whole Milk Shredded Mozzarella 1 cup for stuffing + ½ cup for topping
- 1 cup 2% Good Culture Cottage Cheese
- 1 cup Whole Milk Ricotta Cheese
- ¾ cup Freshly Shredded Parmesan, BelGioioso offers vegetarian Parmesan ½ cup for stuffing + ¼ cup for topping
- 30 Jumbo Shell Pasta
- 28 oz Choice of pasta Sauce I used Rao's arrabiata sauce
Instructions
- In a pan, melt butter along with EVOO. Once melted add in minced garlic and red chili flake. Saute garlic on low/medium heat until raw smell of garlic is gone and it starts to deepen in color.
- Add in finely chopped baby spinach. Mix and cook until fully wilted. Once done, let it cool down.
- In a mixing bowl mix 1 cup of cottage cheese, 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese and ½ cup of shredded parmasan cheese.
- Add in ¼ tsp of salt, ½ tsp of freshly ground black pepper and ½ tsp of dry oregano along with wilted spinach. Give it a good mix to make sure everything is well combined. Keep it aside.
- Boil shell pasta al dente as described on the box. Once boiled, drain and let it cool down until ready to hold in hands.
- Start pre heating oven on 350℉. In a 9×13 baking tray, add a layer of pasta sauce at the bottom.
- Stuff each shell pasta with decent amount of cheese/spinach filling. Place each stuffed shell in the baking tray on top of sauce in a single layer.
- Once all shells are stuffed and placed in baking tray, drizzle more sauce on top of the shells enough to cover them. Too little will dry out the shells and too much will make them extra saucy.
- Mix ½ cup of Mozzarella with ¼ cup of shredded Parmesan. Sprinkle on top of saucy shells. Feel free to use more cheese as final topping if you like. Bake it on 350℉ for 30 minutes or until the cheese is well melted and bubbly.
- Once baked, enjoy it with side of salad and garlic bread!
