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–+ servings

Vegetarian Pistachio Stuffed Shells

Mackenzie Burgess, RDN
Whether you’re craving a cozy weeknight dinner or hosting an elegant weekend meal, these stuffed shells are the ultimate comfort food. Filled with spinach and your choice of ricotta or cottage cheese, it’s easy to tailor to your taste. Plus, add pistachios for a crunchy twist that takes it to the next level!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 500 kcal

Ingredients
  

  • 1/2 box - 12 oz box jumbo pasta shells (known as Conchiglioni), about 20 shells
  • 8 ounces frozen spinach 1 cup, steamed
  • 1 cup cheese of your choice (whole milk ricotta cheese or whole milk cottage cheese (about 1/2 of a 16-ounce container))
  • 1 cup grated Parmesan cheese, divided
  • 1 cup finely chopped salted and roasted pistachios, divided
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 24 ounces 3 cups marinara sauce, divided

Instructions
 

  • Cook 1/2 box of the jumbo pasta shells according to package instructions to al dente (typically about 9 minutes). Drain and cool on a sheet pan. Set aside.
  • Preheat your oven to 375°F (190°C).
  • Steam spinach according to package directions. Once cooked, press out any excess moisture using a colander or paper towel.
  • In a large bowl, mix together the steamed spinach, ricotta or cottage cheese, 1/2 cup Parmesan cheese, 1/2 cup of the chopped pistachios, garlic, onion powder, salt, and pepper until well combined.
  • Fill each shell with about 1 1/2 tablespoons of the cheese-spinach mixture. (This will take about 10 minutes to prep — so grab a family member or friend to help if possible!)
  • Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish. Arrange the stuffed shells on top, then pour the remaining 2 cups of marinara sauce over the shells.
  • Cover the dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and sprinkle the remaining 1/2 cup of Parmesan cheese over the shells.
  • Replace the foil and bake for an additional 10 minutes, or until the Parmesan has melted.
  • Just before serving, sprinkle the remaining 1/2 cup chopped pistachios evenly on top for a crunchy finish.

Notes

If you'd rather not chop the pistachios by hand, simply pulse them in a food processor for about 10 seconds until they’re in small pieces.
Since this recipe only uses half the box of pasta shells, you can save the remaining half for another time. Alternatively, you can double the recipe by using the full box of shells—just remember to double all the ingredients.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 59gProtein: 18gFat: 22gSaturated Fat: 6gSodium: 530mgPotassium: 530mgFiber: 5gSugar: 9g
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