Spinach, Tomato, And Onion Stuffed Shells
Spinach, Tomato, And Onion Stuffed Shells
All About These Spinach, Tomato, And Onion Stuffed Shells
These Spinach, Tomato, And Onion Stuffed Shells are the ultimate lightened up comfort food! Cheesy, pasta deliciousness… what’s not to love?! This recipe also makes a *ton* of stuffed shells, so it’s perfect to freeze for another meal or to give to a family member or friend to enjoy!
Variations To This Recipe
There are so many ways you could change this recipe up based on whatever you had on hand. Feel free to add any chopped vegetables, or even ground beef!
What You’ll Need
Equipment
- Large pot
- Colander
- Knife
- Cutting board
- Two frying pans
- Spoon, spatula, and/or potato masher
- Large bowl
- Two 9×13 baking dishes
Ingredients
- Jumbo pasta shells
- Onion
- Garlic
- Frozen chopped spinach
- Basil
- Grape tomatoes
- Part-skim ricotta cheese
- Eggs
- Tomato sauce or pasta sauce
- Salt
- Pepper
- Italian seasoning
How To Make These Spinach, Tomato, And Onion Stuffed Shells
Preheat your oven to 350 degrees. Boil a large pot of salted water and cook the pasta shells to al dente. Drain and set aside to cool. While the pasta shells are cooking, make the filling.
Sauté the onion in a pan for a few minutes until soft and translucent. Add the garlic and sauté for another minute. Add the chopped spinach and basil and stir to combine. In a separate pan, blister the grape tomatoes and smash with the back of a spoon or potato masher. Add the tomatoes to the other pan and season with salt, and pepper. Remove from heat so it can cool.
In a bowl, combine the ricotta cheese, two eggs, salt, pepper, and Italian seasoning. Add the tomato mixture to the ricotta mixture and stir well to combine.
To assemble the shells, get two 9×13 baking dishes and spread 1/2 cup of pasta sauce on the bottom of each baking dish. Stuff each shell with 2 tablespoons of mixture and lay in the baking dish. Each baking dish should hold approximately 20 shells. Top the shells with the remaining pasta sauce and mozzarella cheese. Bake for 10 minutes or until the cheese melts.
Nutritional Information
These Spinach, Tomato, And Onion Stuffed Shells makes 40 stuffed shells. Each stuffed shell comes out to 73 calories, 2 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.
Spinach, Tomato, And Onion Stuffed Shells
Equipment
- Large pot
- Colander
- Knife
- Cutting board
- Two frying pans
- Spoon, spatula, and/or potato masher
- Large bowl
- Two 9x13 baking dishes
Ingredients
- 12 ounces jumbo pasta shells
- 1 white onion diced
- 4 cloves garlic minced
- 1 box frozen chopped spinach thawed and excess water squeezed out
- 4 leaves fresh basil chopped
- 2 pints grape tomatoes
- 30 ounces part-skim ricotta cheese
- 2 eggs
- 2 cups tomato sauce or pasta sauce I used tomato sauce for zero points, so you will want to count points for any sauce that you use
- 1 teaspoon salt
- ½ tablespoon pepper
- 1 tablespoon Italian seasoning
Instructions
- Preheat your oven to 350 degrees.
- Boil a large pot of salted water and cook the pasta shells to al dente.
- Drain and set aside to cool.
- While the pasta shells are cooking, make the filling.
- Sauté the onion in a pan for a few minutes until soft and translucent.
- Add the garlic and sauté for another minute.
- Add the chopped spinach and basil and stir to combine.
- In a separate pan, blister the grape tomatoes and smash with the back of a spoon or potato masher.
- Add the tomatoes to the other pan and season with salt, and pepper.
- Remove from heat so it can cool.
- In a bowl, combine the ricotta cheese, two eggs, salt, pepper, and Italian seasoning.
- Add the tomato mixture to the ricotta mixture and stir well to combine.
- To assemble the shells, get two 9x13 baking dishes and spread 1/2 cup of pasta sauce on the bottom of each baking dish.
- Stuff each shell with 2 tablespoons of mixture and lay in the baking dish. Each baking dish should hold approximately 20 shells.
- Top the shells with the remaining pasta sauce and mozzarella cheese.
- Bake for 10 minutes or until the cheese melts.
Notes
Nutrition
