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Spinach, Zucchini and Ricotta Stuffed Pasta Shells

Spinach, Zucchini and Ricotta Stuffed Pasta Shells

You know what’s crazy? I haven’t done a recipe post since AUGUST. Maybe that’s not so crazy to a normal person, but to me it is! Especially because I have like, four thousand photos of food on my camera and laptop that I seriously need to get rid of. I’m too cheap to buy more storage so I have an irritatingly tight limit on what I can hold on my computer. Anyone else have this problem?!

Wednesday night was a VERY exciting day for Toronto. If you follow me on Instagram or are my Facebook friend, you know I am currently living and breathing the Toronto Blue Jays (I think some people have blocked me to avoid any more posts. That’s how annoying I am). And no before you ask, I am not a bandwagon fan. I truly love watching baseball. Last Friday I sat in a bar by myself for 4 hours watching them play. BUT, since we don’t have cable at home, and my boyfriend had to be at work, I had no other choice!

Anyway, Wednesday night was game 5 against Texas, and after a devastating and strange play that occurred in the 7th inning that brought Texas ahead 3-2, Bautista hit a beautiful home run, and pushed us ahead 6-3. Texas wasn’t able to keep up after that, and thus Toronto was pushed through to the next round! The whole city was on fire! Adam and I biked home, and everyone was honking their horns, people were cheering in the streets, and the roads were a sea of blue. Such an exciting moment!

Here are some of my favorite Jays moments of the season (Pillar & Osuna are my main men – sorry Adam)

PillarOsuna pillar2

ANYWAY ENOUGH BASEBALL TALK (more will come though in the next couple weeks, sorrynotsorry), LETS GET ONTO THIS RECIPE.

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So I had been meaning to make these stuffed pasta shells for ages. I had them before at a Mexican buffet (haha, no i’m not kidding. Mexican pasta rulez) and thought they were delicious! They were all I ate my entire vacation for lunch and dinner. Finally I decided I would give them a try and make them on my own. It’s actually a lot easier than it looks as long as you’re willing to take some time to fill each shell and go through all the steps.

You can fill them with whatever you prefer, but in this case I opted for some ricotta cheese, Parmesean cheese, spinach, and zucchini. To make it simple I topped them with crushed tomatoes from a can, and sprinkled doused them with marble chedddaaa. Mmmm. Topped with some fresh basil, this dish was a clear winner.

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I ended up bringing these for lunch that week and they lasted quite well in their containers! Although there is technically three types of cheese in them, i’m sure they’re a lot healthier than their Mexican counterparts. I have no problem making these a staple in my diet.

 

Spinach, Zucchini and Ricotta Stuffed Pasta Shells
Recipe Type: Lunch/Dinner
Author: Beverley Cheng
Prep time:
Cook time:
Total time:
Serves: 20 shells
Ingredients
  • Box of pasta shells (I used about 20)
  • 3/4 c frozen spinach
  • 1 1/2 cup ricotta cheese
  • 1/2 c Parmesan cheese
  • 1 zucchini chopped thinly
  • Salt & Pepper
  • 1 egg, beaten
  • 1 can crushed tomatoes (I used Hunts)
  • 3/4 c shredded marble cheddar
  • Basil for topping
Instructions
  1. Heat up your oven to 350F. As it is heating up, boil water in a large pot for your pasta shells. Defrost your frozen spinach, and completely drain all the liquid out (use a cheesecloth if necessary to get out all excess water). Add the pasta shells to the boiling water and cook according to the package instructions.
  2. In a bowl, add the ricotta cheese, drained spinach, Parmesan cheese, salt and pepper, zucchini and egg. Mix together till completely combined.
  3. Once the pasta shells have been cooked, drain and let cool until you are able to hold them. Grab your baking dish, and pour about 3/4 cup of the tomato sauce on the bottom of the dish. One by one, fill each shell with the cheese/spinach mixture. Place in the dish side by side, so they don’t fall over. Once you have completed this, carefully pour more of the crushed tomatoes onto the pasta shells and then sprinkle the marble cheese on top of the shells.
  4. Place in the oven and cook for 20-25 minutes. Garnish with the basil and enjoy!

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  1. These pasta shells look and sounds absolutely yummy. Spinach + zucchini + ricotta is a killer combo. Can’t wait to try.

    • beverleyc

      19 October

      Yes! I was surprised at how perfectly it went together 🙂 Thank you

  2. Stuffed shells are the bomb diggity. Especially good when it starts to get colder 🙂

    • beverleyc

      19 October

      Ooo for sure! Gotta keep warm somehow

  3. Jess @hellotofit

    16 October

    I love stuffed shells!! Did you save any extra for me?! 🙂

    • beverleyc

      19 October

      I did Jess! They’re on their way right MEOW

  4. Yum! So delicious! What a great way to eat pasta!

    • beverleyc

      19 October

      Agreed! Takes a little bit extra time but totally worth it!

  5. Annmarie

    19 October

    Love that you added zucchini in there, how creative!

    • beverleyc

      19 October

      Thank you! It was a nice add-in

  6. Those are some awesome baseball highlights! I’m the same way with our Carolina Panthers and we are 5-0 after finally beating Seattle! Woot! I love stuffed shells and haven’t had them in forever! Yours look delicious!

    • beverleyc

      19 October

      Ooo congrats to your Panthers! Love that you are on the same page as me haha.

  7. I love love love stuffed pasta shells! It’s one of my go to meals, and I cannot get enough! Also, I love baseball!!!! So this is just the best of both world for me- all in one blog post. Thank you for the delicious recipe. 🙂

    • beverleyc

      22 October

      Haha we are one and the same! Thanks for stopping by 🙂

  8. Yum, these look awesome! I LOVE stuffed pastas and it looks like you put a bit of a lighter twist on these shells. Beautiful pictures, too!

    • beverleyc

      22 October

      Ahh thanks Liv! I have so much to learn with photography so it means a lot for you to say that

  9. Liz

    20 October

    Drooling. I need these in my life. Love that they have zucchini in them! Going to test these out on my ITalian family and see what they think 😉

    • beverleyc

      22 October

      Ooo will they stand up to the test?! I sure hope so!

  10. Ashley

    20 October

    I love stuffed shells but really don’t make them often enough! This flavor sounds wonderful!

    • beverleyc

      22 October

      Thanks Ashley!

  11. GiGi Eats

    21 October

    Mmmmmmmm stuffed shells used to be my favorite! well, one of them. I like to bite into the noodles and I like the cheese to pop in my mouth. Okay things are getting sexual. ha!

    • beverleyc

      22 October

      Ooo Gigi, I can never look at pasta the same way now…

  12. Stuffed shells are my fave!! Your version looks like one of the best I’ve ever seen love all the good veggies in em!!

    • beverleyc

      29 October

      Thanks Chelsea! So honored that you like this recipe 🙂

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