This easy Healthy Spinach & Veggie Stuffed Shells recipe is one of our favorite dinners. Jam packed with any veggies you like and covered with cheese. These shells are make ahead and freezer friendly, so make a big batch to enjoy for dinners and lunches!
Now that the Fall is in the air, The oven has become one of the most popular things in my home. It’s such a good feeling to be in a home that is warmed and fragranced by a baked meal, when the weather is beginning to chill. In an attempt to create a healthier version of My Chicken & Spinach Stuffed Shells, I used all the veggies in my fridge (Mushrooms, Peppers, Spinach) mixed them with some creamy light cheeses and it turned out delicious! I would like to try this recipe with some broccoli, asparagus, and squash aswell.
Cheese and pasta is one of my favorite comfort food combos, even better when I can take some of the guilt out of it and put some healthy into it. We have it in our meal rotation and if we ever get bored with it, all I need to do is change it up a little bit! Like stuff jumbo pasta shells with creamy ricotta, veggies and spinach filling and bake it all on a bed of tomato sauce. Only a tiny bit of guilt! (Please forgive my well used ceramic dish in the pic, I love it so much and use it like crazy)
Some fun things I found on the internet this week. Click the links to see what I found this week.
Amazing Dominos – So insane and satisfying
Reasons to Watch Mr. Robot – Why aren’t you watching this show yet?! Do it now. please.
Rogue One: A Star Wars Story Trailer #2 – I can’t wait until December!
Healthy Spinach & Veggie Stuffed Shells
- 18 Jumbo Shells Boiled and Rinsed
- 3/4 cup Marinara Sauce
- 2/3 cup Light Shredded Mozzarella Cheese
- 1 tbsp Parmesan cheese
- 2 cups Part skimmed Ricotta cheese
- 1 cup Cooked Chicken Breast Chopped
- 1 Egg White
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/2 Onion Minced
- 1 Bell Pepper Sliced
- 1 1/2 cup Fresh Spinach
- 1 cup Mushrooms Sliced
Lightly Coat a baking dish with non-stick spray. Pour marinara sauce into pan and spread all over bottom of pan. Preheat oven to 400F.
In a mixing bowl, combine ricotta, cooked chopped chicken, 1/3 cup of mozzarella cheese, Parmesan, and the egg white.
In a saute pan, drizzle oil and cook onions, garlic, peppers, mushrooms and Spinach. Saute for 5-7 minutes Then stir the veggies into the ricotta cheese filling mixture.
Scoop the filling into the shells and place in a baking dish. Arrange the shells side by side in a baking dish. Coat the shells with an even layer of the remaining tomato sauce. Sprinkle with 1/3 cup mozzarella cheese.
Cover with foil and bake for 20 minutes; uncover and bake for 5 minutes more until cheese is bubbly. Serve immediately.
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