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Spinach, Tomato, And Onion Stuffed Shells
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5 from 2 votes

Spinach, Tomato, And Onion Stuffed Shells

These Spinach, Tomato, And Onion Stuffed Shells are the ultimate lightened up comfort food! 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!
Course Main Course
Cuisine American, Italian
Keyword Garlic, Italian, Main Dish, Onion, Pasta, Spinach, Stuffed Shells, Sun Dried Tomatoes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 40 servings
Calories 73kcal

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

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®.
Recipe URL: https://cookingwithfudge.com/spinach-tomato-onion-stuffed-shells/

Nutrition

Serving: 1stuffed shell | Calories: 73kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 154mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg