Gluten-Free Spinach and Ricotta Stuffed Shells

Savor comfort food reimagined with these irresistible Gluten-Free Spinach and Ricotta Stuffed Shells, a perfect option for those seeking a hearty, gluten-free Italian-inspired dish. Featuring tender gluten-free jumbo pasta shells filled with a creamy mixture of ricotta, thawed spinach, and savory Parmesan, this recipe packs each bite with flavor. Topped with marinara sauce and melted mozzarella, then oven-baked to bubbly perfection, this dish is as indulgent as it is wholesome. Ready in just under an hour, it’s an easy, family-friendly dinner that's perfect for weeknights or special occasions. Garnish with fresh basil for a vibrant finish and serve alongside a crisp salad or garlic bread for a meal that's sure to impress. Keywords: gluten-free stuffed shells, ricotta and spinach shells, easy Italian recipes, family-friendly gluten-free meals.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 pieces Gluten-free jumbo pasta shells
• 1.5 cups Ricotta cheese
• 0.5 cups Parmesan cheese, grated
• 1 cups Mozzarella cheese, shredded
• 1 cup Frozen spinach, thawed and squeezed dry
• 1 large Egg
• 2 cloves Garlic, minced
• 1 teaspoon Italian seasoning
• 2 cups Marinara sauce (ensure it's gluten-free)
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh basil (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the gluten-free jumbo pasta shells according to the package instructions until al dente. Drain carefully to avoid breaking the shells and lay them on a baking sheet or parchment paper to cool.

Step 3

In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, 1/2 cup of the shredded mozzarella, thawed and squeezed-dry spinach, egg, minced garlic, Italian seasoning, salt, and black pepper. Stir until well combined to create the filling.

Step 4

Coat the bottom of a 9x13-inch baking dish with the olive oil and spread 1 cup of marinara sauce evenly over the surface of the dish.

Step 5

Using a spoon or piping bag, fill each cooked pasta shell with the ricotta-spinach mixture and place them in the baking dish, open side up. Repeat until all the shells are filled and arranged in the dish.

Step 6

Pour the remaining marinara sauce evenly over the tops of the stuffed shells. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the sauce.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 5 minutes, or until the cheese is melted and bubbly.

Step 8

Remove from the oven and let the dish sit for 5 minutes before serving. Garnish with fresh basil if desired.

Nutrition Facts

Serving size	(1516.5g)

Amount per serving	% Daily Value*
Calories	3728.7

Total Fat 115.5g	0%
Saturated Fat 51.2g	0%
Polyunsaturated Fat 3.3g
Cholesterol 573.7mg	0%
Sodium 3334.8mg	0%
Total Carbohydrate 566.4g	0%
Dietary Fiber 30.0g	0%
Total Sugars 16.0g
Protein 144.0g	0%

Vitamin D 53.8IU	0%
Calcium 3262.2mg	0%
Iron 22.1mg	0%
Potassium 2289.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 14.8%

Carbs: 58.4%