Spinach and Cheese Stuffed Shells

Course Main Course

Keyword Onion, Cheese, Spinach, Pasta, Parmesan Cheese, Olive Oil, Bread Crumbs, Ricotta, Pasta Shells, Onions, Marinara Sauce, Parmesan

Cooking Method Oven, Stovetop

Prep Time 15

Cook Time 45

Cool Time 10

Total Time 1 10

Servings

Calories 519kcal

Preheat oven to 375°F.
Cook pasta shells in boiling water until tender, careful not to overcook.
Drain shells and rinse in cold water.
Heat oil in a large skillet over medium-high heat, add onions and cook, stirring occasionally until softened.
If using fresh spinach, add it in batches and toss until wilted.
Drain excess water out of the pan and let cool.
Combine ricotta, bread crumbs and ¼ cup Parmesan and nutmeg in a bowl and mix well. Add egg white, salt, and pepper.
Add drained and cooked vegetables.
Spread 1 cup of marinara on the bottom of 9x13-inch pan.
Stuff each of the shells with 2 Tablespoons of ricotta/spinach mixture.
Arrange shells in one layer across the pan.
Top them with remaining 2 cups of sauce and sprinkle with the remaining cheese.
Bake until top is golden brown, about 30 minutes. Let cool for 10 minutes.

Substitute fresh spinach for two 10-ounce packages of frozen, chopped spinach, thawed and squeezed dry.