Citric Acid Free Spinach and Ricotta Stuffed Shells
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the shells
- 20 jumbo pasta shells
- 1 tsp salt, plus more for pasta water
For the sauce
- 2 tbsp olive oil
- 1 cup leek, white and light green parts only, thinly sliced
- 3 large roasted red bell peppers (from a jar, drained), roughly chopped
- ½ cup low-sodium chicken broth
- ½ tsp dried basil
- ¼ tsp dried oregano
For the filling
- 5 oz fresh baby spinach
- 15 oz part-skim ricotta cheese
- 1 cup part-skim mozzarella cheese, shredded, divided
- 1 large egg
- ¼ cup parmesan cheese, finely grated
- ¼ tsp ground nutmeg
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the jumbo shells and cook for 2 minutes less than the package directions indicate, until just barely pliable but still firm — they will finish cooking in the oven. Drain in a colander, rinse briefly with cool water to stop cooking, and spread on a lightly oiled surface so they don't stick together.
- 2
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the roasted red bell peppers, chicken broth, dried basil, and dried oregano. Stir to combine and cook for 3 minutes until the mixture is heated through and fragrant. Transfer to a blender or food processor and blend until smooth. Season with salt to taste and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!