Low Sodium Stuffed Shells with Spinach and Ricotta

Total time1 hr 15 min

Prep time25 min

Cook time50 min

Low Sodium Stuffed Shells with Spinach and Ricotta

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Ingredients

6 servings

For the shells

1 box (12 oz) jumbo pasta shells
Private Selection Italian Jumbo Shells Macaroni Product Essential Everyday Jumbo Shells Mueller's Jumbo Jumbo Shells Giant Eagle Jumbo Shells H-E-B Jumbo Shells
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1 tbsp olive oil

For the filling

1 tbsp olive oil
3 cloves garlic, minced
10 oz fresh baby spinach
2 cups (15 oz) 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.
1 large egg
¼ tsp freshly grated 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 the sauce

1 jar (24 oz) marinara sauce

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the jumbo shells for 2 minutes less than the package's al dente time — they should be pliable but still firm at the center, as they will finish cooking in the oven. Drain in a colander, drizzle with 1 tbsp olive oil, and toss gently to prevent sticking. Spread them in a single layer on a baking sheet to cool.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so it doesn't burn. Add the spinach in large handfuls, turning with tongs, until all of it is wilted and the pan is dry, about 3–4 minutes. Transfer to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible, then roughly chop.

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