Spinach Stuffed Pasta Shells
Katie is a self-proclaimed picky eater. And I’m here to second that! This is one of the few dishes she will eat that contains actual vegetables. I found the stuffed shells recipe on the back of a box of pasta many years ago. I started added a box of frozen, chopped spinach to the filling and this dish became one of our favorite meatless meals.
World Vegetarian Day
This week, the Sunday Supper is celebrating World Vegetarian Day, which occurs on October 1st. Living with a carnivore husband, we don’t do many Meatless Mondays, but during Lent, we abstain from meat on Fridays. I have only a handful of tried and true Vegetarian entrees, so I’m delighted for all the fabulous recipes shared today! Thanks to my friend, Susan, of The Wimpy Vegetarian, for hosting this event today!
- Citrus Marinated Olives by Cricket’s Confections
- Goat Cheese and Red Onion Quesadilla by The Freshman Cook
- Grilled Green Tomato and Mozzarella Salad by Monica’s Table
- Italian Lupini Beans by She Loves Biscotti
- Orange Ginger Carrot Soup by Cindy’s Recipes and Writings
- Chocolate Orange Beet Cake by Baking Sense
- Chocolate Zucchini Cake by Mindy’s Cooking Obsession
- Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
- Zucchini Blueberry Coffee Cake by Pies and Plots
- Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
- Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
- Cheesy Cauliflower Cake by Food Lust People Love
- Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
- Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
- Green Goddess Mac and Cheese by Moore or Less Cooking
- Mujaddara by A Day in the Life on the Farm
- Penne-Wise Pumpkin Pasta by Wholistic Woman
- Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
- Radical Reuben Sandwich by Palatable Pastime
- Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess
- Roasted Vegetable Casserole by A Mind “Full”Mom
- Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
- Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
- Strawberry Soba Noodle Salad by Sew You Think You Can Cook
- Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
- Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
- Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess
- Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
- Cauliflower Tabbouleh with Chickpeas by Simple and Savory
- Cheesy Broccoli Cauliflower Rice by My Life Cookbook
- Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
- South African Yellow Rice by What Smells So Good?
- Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
- Turmeric Hummus Casserole by Dizzy Busy and Hungry
You Might Like:
- 1 box (approximately 12 ounces) jumbo pasta shells
- 4 cups (2 pounds) ricotta cheese
- 2 cups (8 ounces) shredded mozzarella
- ¾ cup grated Parmesan, plus more for sprinkling over dish
- 3 eggs
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 10-ounce package of frozen chopped spinach, defrosted and squeezed dry
- 3 cups marinara sauce (jarred or homemade)
- Order Ingredients
- Cook pasta according to package instructions, drain and cool while preparing the filling.
- Preheat oven to 350º. Grease a 9 x 13 baking dish and set aside.
- Combine cheeses, eggs, seasonings, and spinach. Mix well. Spread a thin layer of sauce over bottom of baking dish. Fill each shell with about 2 tablespoons of filling and place in prepared dish. Cover shells with remaining sauce. Sprinkle with Parmesan, if desired. Cover dish with aluminum foil.
- Bake for about 35 minutes or till hot and bubbly.
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