Low Fat Spinach and Ricotta Stuffed Shells

Indulge in a hearty yet guilt-free Italian classic with these Low Fat Spinach and Ricotta Stuffed Shells! Perfectly al dente jumbo pasta shells are generously filled with a creamy mixture of low-fat ricotta, wilted fresh spinach, and a hint of Parmesan, blended with savory garlic and Italian seasoning for an irresistible flavor. A blanket of marinara sauce and gooey, melted mozzarella completes this wholesome dish, all baked to golden perfection in just 30 minutes. With simple ingredients and a streamlined cooking process, this recipe makes an ideal weeknight dinner or a crowd-pleasing meal for entertaining. Packed with protein and low in fat, these stuffed shells are satisfying, nutritious, and undeniably delicious—perfect for anyone seeking a lighter spin on comfort food!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 20 pieces Jumbo pasta shells
• 1.5 cups Low-fat ricotta cheese
• 4 cups Fresh spinach
• 0.25 cups Grated Parmesan cheese
• 1 cup Shredded part-skim mozzarella cheese
• 1 large Egg white
• 2 cloves Garlic, minced
• 1 teaspoon Dried Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 cups Marinara sauce (low-sodium, if preferred)
• 1 as needed Nonstick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions, typically 9–11 minutes, until al dente. Drain and set aside to cool slightly.

Step 3

While the pasta shells cook, heat a large nonstick skillet over medium heat. Add 2 tablespoons of water followed by the fresh spinach and cook, stirring, for 2–3 minutes until wilted. Remove from heat and let cool slightly, then finely chop the spinach.

Step 4

In a medium bowl, mix together the low-fat ricotta cheese, finely chopped spinach, grated Parmesan cheese, shredded mozzarella cheese (reserve 1/4 cup for topping), minced garlic, egg white, Italian seasoning, salt, and black pepper until well combined.

Step 5

Lightly coat a 9x13-inch baking dish with nonstick cooking spray. Spread 1/2 cup of marinara sauce evenly over the bottom of the dish.

Step 6

Carefully spoon the ricotta and spinach mixture into each cooked pasta shell until filled. Arrange the stuffed shells in the prepared baking dish, open side up.

Step 7

Pour the remaining marinara sauce over the stuffed shells, ensuring all are evenly coated. Sprinkle the reserved 1/4 cup of shredded mozzarella cheese over the top.

Step 8

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the baking dish from the oven and let the shells cool for 5 minutes before serving.

Step 10

Serve hot and enjoy your low-fat spinach and ricotta stuffed shells.

Nutrition Facts

Serving size	(767.5g)

Amount per serving	% Daily Value*
Calories	1123.5

Total Fat 60.7g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 0g
Cholesterol 221.4mg	0%
Sodium 2706.9mg	0%
Total Carbohydrate 53.2g	0%
Dietary Fiber 4.9g	0%
Total Sugars 6.8g
Protein 90.3g	0%

Vitamin D 0IU	0%
Calcium 2174.3mg	0%
Iron 8.1mg	0%
Potassium 605.5mg	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: 48.8%

Protein: 32.2%

Carbs: 19.0%