Spinach Ricotta Stuffed Shells
Yesterday, I meal prepped these ricotta spinach stuffed shells. However, I added a secret high protein ingredient: cannelloni beans! When I first decided to make these, I was a little nervous they wouldn’t taste the same. But, I was blown away by how delicious this turned out to be. Since beans do not have a strong flavor, adding extra Italian seasoning balanced out the beans. Even though the beans have high protein, if omitted, the shells will taste just as delicious!
Spinach Ricotta Stuffed Shells with Cannellini Beans
Servings 6
Ingredients
- 1 tbsp olive oil
- 12 oz package jumbo shells
- 12 oz spinach
- 6 cloves garlic minced
- 16 oz ricotta cheese
- 2 eggs
- 1 can cannellini beans drained and rinsed
- 1 handful basil leaves
- 1/4 cup Parmesan cheese
- 2 tbsp Italian seasoning
- 1 tbsp red crush pepper
- 26 oz marinara sauce
- salt and pepper
Instructions
- Bring 4 quarts of water to a boil in a large pot and then add in the shells with a splash of olive oil. Boil for about 10 minutes until al dente. Drain the shells and rinse with cold water.
- Heat olive oil over medium low heat. Saute the garlic and spinach for a few minutes until spinach is wilted. Put garlic spinach mix in freezer for a few minutes until cooled.
- Add beans, ricotta cheese, eggs, basil, salt, pepper, Parmesan cheese, Italian seasoning, red crushed pepper, and spinach mix into a large mixing bowl.
- Use an immersion blender to combine stuffing mixture.
- Put a layer of sauce on the bottom of a 9x13" pan and a smaller casserole dish (will need both).
- Stuff the shells with about 3 tablespoons of the filling.
- Spoon some sauce over the shells as well and cover the pans with foil.
- Bake at 350 F for about 30 minutes.
- Garnish with fresh basil and Parmesan cheese.
- Enjoy!
