Veggie-Loaded Stuffed Shells with Ricotta and Spinach

These veggie-loaded stuffed shells are the perfect way to get your greens in. The combination of spinach, ricotta, and Parmesan cheese makes for a filling and satisfying dish, while the bell pepper and onion add a touch of sweetness and crunch. The shells are cooked to al dente perfection, and the whole dish is baked until golden brown and bubbly. Serve with a side of your favorite marinara sauce for a complete meal.

I first came up with this recipe when I was trying to find a way to get my kids to eat more vegetables. I knew that they loved pasta, so I decided to try stuffing them with a mixture of spinach, ricotta cheese, and Parmesan cheese. I was hoping that the kids would be more likely to eat their vegetables if they were hidden inside a delicious pasta shell. And I was right! They loved the stuffed shells, and they didn't even realize that they were eating spinach.

Prep time: 20 | Cook time: 25 | Serves: 4

Ingredients

• Jumbo pasta shells
• Fresh spinach
• Ricotta cheese
• Parmesan cheese
• Garlic
• Onion
• Bell pepper
• Olive oil

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook pasta shells according to package directions.
3. In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, garlic, onion, bell pepper, and olive oil.
4. Stuff pasta shells with the spinach mixture.
5. Place stuffed shells in a baking dish.
6. Bake for 20-25 minutes, or until heated through.
7. Serve immediately.

Why It Works

• The combination of spinach, ricotta cheese, and Parmesan cheese makes for a filling and satisfying dish.
• The bell pepper and onion add a touch of sweetness and crunch.
• The shells are cooked to al dente perfection, so they're not mushy or overcooked.
• The whole dish is baked until golden brown and bubbly, making it irresistible.