This vegetarian pasta dish is easy, cheesy and definitely delicious! Stuffed with creamy ricotta and savory Parmesan, this recipe — spiked by bright lemon and herby basil — is sure to become a family favorite around the dinner table.
RECIPES
Cheesy Spinach-Ricotta Stuffed Shells
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Serves: 4 - 8
Prep Time: 20
Cook Time: 25
Ingredients
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 1/2 cups grated Parmesan cheese, divided
- 1 cup frozen chopped spinach, thawed and drained
- 1/2 tsp freshly grated lemon zest
- 1/2 tsp Newman’s Own Sea Salt Flakes
- 1/4 tsp Newman’s Own Coarse Ground Black Pepper
- 1 jar (24 oz) Newman’s Own Tomato & Basil Sauce, divided
- 1 cup shredded mozzarella cheese
- 1/4 cup packed torn fresh basil leaves
Directions
1
Preheat oven to 400°F. Grease 13 x 9-inch glass baking dish.
2
In large saucepan of boiling salted water, cook pasta shells, stirring occasionally, for 6 to 8 minutes or until al dente. Drain.
3
In large bowl, stir together ricotta, 1 cup Parmesan, spinach, lemon zest, salt and pepper. Divide mixture evenly among pasta shells.
4
Spread half the Newman’s Own Tomato & Basil Sauce over bottom of prepared baking dish. Arrange stuffed shells over top in single layer. Top with remaining sauce and sprinkle with mozzarella and remaining Parmesan.
5
Bake for 15 to 18 minutes or until filling is heated through and cheese is melted and golden. Let cool slightly, then sprinkle basil evenly over top before serving.
Tip: To make ahead up to 3 days in advance, prepare the recipe through Step 4, then bake and proceed with the recipe.
Serve stuffed shells individually as a single-serve appetizer!
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