Low Sodium Ricotta Stuffed Shells with Marinara

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Low Sodium Ricotta Stuffed Shells with Marinara

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Ingredients

4 servings

For the shells

24 jumbo pasta shells
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1 tbsp olive oil

For the marinara

2 tbsp olive oil
4 cloves garlic, thinly sliced
¼ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

5 oz fresh baby spinach
2 cups whole-milk ricotta cheese
1 cup shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
½ cup grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp cornstarch
¼ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo shells and 1 tbsp olive oil and cook until just shy of al dente — tender but still with a firm bite at the center, about 9 minutes (they will finish cooking in the oven). Drain, rinse briefly under cold water to stop cooking, and spread on a lightly oiled baking sheet to prevent sticking.
2
While the shells cook, make the marinara. Heat 2 tbsp olive oil in a large skillet or saucepan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes — watch closely so it doesn't burn. Pour in the crushed tomatoes, add the sugar and salt, and stir to combine. Simmer over medium-low heat, stirring occasionally, until the sauce thickens slightly and the raw tomato smell mellows, about 15 minutes. Remove from heat.

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