Low Sodium Spinach and Ricotta Stuffed Shells
Delight in the comforting flavors of this *Low Sodium Spinach and Ricotta Stuffed Shells* recipe, a healthier twist on a classic Italian favorite. Each jumbo pasta shell is generously filled with a creamy blend of low-sodium ricotta, wilted spinach, Parmesan, and aromatic herbs, making it a perfect dish for those watching their sodium intake without sacrificing taste. Topped with a rich low-sodium marinara sauce and gooey melted mozzarella, these shells are baked to bubbly perfection. With a quick 20-minute prep and no-fuss baking, this recipe is ideal for weeknight dinners or a cozy gathering. Serve with a sprinkle of fresh parsley for a vibrant finish, and enjoy a meal that's every bit as satisfying as it is heart-friendly!
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Ingredients
- 18 pieces Jumbo pasta shells
- 4 cups Fresh spinach, chopped
- 1.5 cups Ricotta cheese (low sodium)
- 0.25 cups Parmesan cheese (unsalted, finely grated)
- 1 cup Mozzarella cheese (low sodium, shredded)
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.5 teaspoon Black pepper
- 3 cups Low sodium marinara sauce
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Bring a large pot of water to a boil. Add the jumbo pasta shells and cook until al dente according to the package instructions. Drain and rinse with cool water to stop the cooking process. Set aside.
Step 3
Meanwhile, heat a large skillet over medium heat. Add the chopped spinach and cook, stirring occasionally, until wilted, about 3-4 minutes. Remove the spinach from the skillet and let it cool slightly. Squeeze out any excess moisture using a clean kitchen towel or paper towels.
Step 4
In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, cooked spinach, minced garlic, dried basil, dried oregano, crushed red pepper flakes (if using), and black pepper. Mix until well combined.
Step 5
Spread 1 cup of low sodium marinara sauce on the bottom of a 9x13-inch baking dish.
Step 6
Fill each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture. Place the stuffed shells in the prepared baking dish, open side up, in a single layer.
Step 7
Pour the remaining 2 cups of marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese on top.
Step 8
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Step 9
Remove from the oven and let the stuffed shells cool slightly. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
| Serving size | (1647.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1906.1 |
| Total Fat 105.2g | 0% |
| Saturated Fat 57.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 499.1mg | 0% |
| Sodium 968.1mg | 0% |
| Total Carbohydrate 125.2g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 37.7g | |
| Protein 131.8g | 0% |
| Vitamin D 101.6IU | 0% |
| Calcium 2640.7mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 4351.3mg | 0% |
Source of Calories