Gluten-Free Vegetarian Stuffed Shells
These gluten-free vegetarian stuffed shells are a crowd pleaser that everyone can enjoy! Easy to make and very filling, they're a hearty, delicious comfort food.
Servings: 4 people
Calories: 596kcal
Ingredients
- 8 oz package jumbo stuffed shells
- 8 oz ricotta cheese
- 1.5 cups mozzarella cheese 1 cup for the filling, and 1/2 cup to top the shells with
- 1 cup shredded parmesan cheese
- 8 oz fresh spinach
- 2 cloves fresh garlic
- 1 cup tomato sauce
Instructions
- Boil the shells until al dente. This usually takes 7-8 minutes with the Tinkyada brand, in my experience. Drain hot water and rinse with cool water to get them back to room temperature.
- Preheat oven to 400F. In a large baking dish, add a thin layer of tomato sauce to the bottom.
- In a pan over medium heat, add fresh spinach and two cloves of minced garlic. Cook until the spinach wilts, approximately 3-4 minutes. Add to a bowl and mix in ricotta, mozzarella and parmesan cheeses. Add salt and pepper to taste. Stir to combine.
- Pick up each shell individually and spoon approximately one tablespoon of filling inside the shell. Place into baking dish. Repeat until all shells have been filled. Top with additional sauce and mozzarella cheese.
- Cover with aluminum foil and bake in a preheated oven for approximately 25-30 minutes. Remove cover and bake for an additional 5-10 minutes, or until the cheese is brown and bubbly. Remove from oven and allow to cool for 5 minutes before serving.
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 596 calories, 27 g total fat, 60 g total carbs, 5 g fiber, 7 g sugar, 29 g protein