Spinach & Ricotta-Stuffed Shells with Tomato Sauce & Romaine Chopped Salad

Spinach & Ricotta-Stuffed Shells

with Tomato Sauce & Romaine Chopped Salad

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

Warming, wholesome stuffed shells are a fixture in many Italian-American homes. They’re the perfect dinner to prepare together: everyone can join in stuffing the shell-shaped pasta with its traditional cheesy filling (ours is made with ricotta and sautéed spinach). To ensure the most delicious results possible, we’re draining the spinach before making the filling, a technique that enhances its texture and green flavor. A simple, savory tomato sauce and basil garnish complete this classic.

Get Cooking
fresh
ingredients
Spinach & Ricotta-Stuffed Shells with Tomato Sauce & Romaine Chopped Salad
Title
  • 10 oz Jumbo Pasta Shells
  • 1 28-Ounce Can Crushed Tomatoes
  • 2 cups Part-Skim Ricotta Cheese
  • 4 cloves Garlic
  • 1 Cucumber
  • 1 Lemon
  • 1 Romaine Heart
  • 1 lb Spinach
  • 1 Yellow Onion
  • 1 bunch Basil
  • 1 Shallot
  • ⅔ cup Grated Parmesan Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the onion. Peel and mince the garlic. Cut off and discard the lettuce root; roughly chop. Halve the cucumber lengthwise; scoop out and discard the seeds, then thinly slice crosswise. Pick the basil off the stems; discard the stems. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

Cook & drain the spinach:
2 Cook & drain the spinach:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the spinach has wilted. (If necessary, work in batches.) Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board to cool slightly. When cool enough to handle, finely chop. Transfer to a large bowl. Wipe out the pan.

Make the sauce:
3 Make the sauce:

In the pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and ⅔ of the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Reduce the heat to medium. Add the crushed tomatoes; season with salt and pepper. Simmer, stirring occasionally, 6 to 8 minutes, or until slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

Cook the shells & make the filling:
4 Cook the shells & make the filling:

While the sauce simmers, add the pasta shells to the pot of boiling water. Cook 8 to 10 minutes, or until almost tender. (The shells should still be slightly firm.) Drain thoroughly and set aside to cool slightly. To the bowl of chopped spinach, add the ricotta cheese, half the Parmesan cheese and the remaining garlic. Stir to thoroughly combine; season with salt and pepper to taste.

Stuff & bake the shells:
5 Stuff & bake the shells:

Spread a layer of the sauce into the bottom of a baking dish. When cool enough to handle, working 1 at a time, fill each cooked pasta shell with a large spoonful of the filling. Place the stuffed shells, opening sides down, into the baking dish. Evenly top with the remaining sauce and Parmesan cheese. Bake 11 to 13 minutes, or until the sauce is bubbling and the cheese is lightly browned. Remove from the oven and let stand for 2 minutes.

Make the salad and serve your dish:
6 Make the salad and serve your dish:

While the shells bake, season the shallot-lemon juice mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a large bowl, combine the lettuce, cucumber and half the basil (tearing just before adding). Add as much of the dressing as you’d like (you may have extra). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish the baked pasta shells with the remaining basil (tearing just before adding). Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the onion. Peel and mince the garlic. Cut off and discard the lettuce root; roughly chop. Halve the cucumber lengthwise; scoop out and discard the seeds, then thinly slice crosswise. Pick the basil off the stems; discard the stems. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges.

2 Cook & drain the spinach:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the spinach has wilted. (If necessary, work in batches.) Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board to cool slightly. When cool enough to handle, finely chop. Transfer to a large bowl. Wipe out the pan.

Cook & drain the spinach:
Make the sauce:
3 Make the sauce:

In the pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and ⅔ of the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Reduce the heat to medium. Add the crushed tomatoes; season with salt and pepper. Simmer, stirring occasionally, 6 to 8 minutes, or until slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

4 Cook the shells & make the filling:

While the sauce simmers, add the pasta shells to the pot of boiling water. Cook 8 to 10 minutes, or until almost tender. (The shells should still be slightly firm.) Drain thoroughly and set aside to cool slightly. To the bowl of chopped spinach, add the ricotta cheese, half the Parmesan cheese and the remaining garlic. Stir to thoroughly combine; season with salt and pepper to taste.

Stuff & bake the shells:
5 Stuff & bake the shells:

Spread a layer of the sauce into the bottom of a baking dish. When cool enough to handle, working 1 at a time, fill each cooked pasta shell with a large spoonful of the filling. Place the stuffed shells, opening sides down, into the baking dish. Evenly top with the remaining sauce and Parmesan cheese. Bake 11 to 13 minutes, or until the sauce is bubbling and the cheese is lightly browned. Remove from the oven and let stand for 2 minutes.

6 Make the salad and serve your dish:

While the shells bake, season the shallot-lemon juice mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a large bowl, combine the lettuce, cucumber and half the basil (tearing just before adding). Add as much of the dressing as you’d like (you may have extra). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish the baked pasta shells with the remaining basil (tearing just before adding). Enjoy!

Make the salad and serve your dish: