Spinach and Ricotta Stuffed Shells

PregnancyItalian-AmericanMediumServes 250 min

Jumbo pasta shells baked with pasteurized ricotta cheese and chopped spinach in a rich, comforting tomato marinara sauce.

During the second trimester, the baby's bones are rapidly hardening, making calcium a major priority. Pasteurized ricotta and mozzarella cheeses provide an excellent source of this structural mineral, keeping the mother's bones strong while building the baby's. At the same time, the mother's blood volume is steeply increasing; the spinach supplies necessary iron, while the vitamin C-rich marinara sauce helps her body absorb it effectively.

View Nutrition Facts

One serving≈850 kcal · 47 g protein

Calories850 kcal

Protein47 g

Carbs70 g · 13.3g sugar

Fat43 g · 21.3g sat

Fiber7.6 g

Sodium2,175 mg

Folate277 mcg DFE

Iron7.1 mg

Calcium986 mg

Choline139 mg

Iodine107 mcg

Vitamin D60 IU

Vitamin B121.9 mcg

DHA + EPA10 mg

Zinc5.2 mg

from its ingredients

Ingredients

4 oz jumbo pasta shells (about 10-12 shells)
8 oz pasteurized ricotta cheese
4 cups fresh baby spinach
4 oz shredded pasteurized mozzarella cheese
1 oz grated pasteurized parmesan cheese
1 whole egg
1 can (15 oz) marinara sauce
1 tbsp olive oil
½ tsp garlic powder
1 tsp italian seasoning
½ tsp salt
¼ tsp black pepper

Method

1Preheat oven to 375°F (190°C). Boil pasta shells according to package directions until just al dente. Drain and rinse with cool water so they are easy to handle.
2Heat olive oil in a skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted. Let cool slightly, then squeeze out any excess moisture and chop it up.
3In a medium bowl, mix together the ricotta cheese, chopped spinach, half of the mozzarella, parmesan, egg, garlic powder, italian seasoning, salt, and black pepper until well combined.
4Spread half of the marinara sauce evenly across the bottom of an 8x8-inch baking dish.
5Spoon the ricotta mixture into the cooked pasta shells and arrange them open-side up in the baking dish.
6Pour the remaining marinara sauce over the stuffed shells and sprinkle with the rest of the mozzarella cheese.
7Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbling and fully melted. Let cool slightly before serving.

Plan and shop this meal

Tell us where you are in your journey and we’ll match meals like this to your days — free.

Start free