Creamy White Bean & Spinach Stuffed Shells

Creamy White Bean & Spinach Stuffed Shells ingredients

• 18 shells jumbo pasta shells
• 1 tbsp olive oil
• 0.5 cup yellow onion
• 3 cloves garlic
• 5 oz fresh spinach
• 15 oz canned cannellini beans
• 15 oz ricotta cheese
• 0.5 cup Parmesan cheese
• 0.5 cup mozzarella cheese
• 1 large egg
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.125 tsp nutmeg
• 24 oz marinara sauce
• 0.75 cup shredded mozzarella cheese

How to make Creamy White Bean & Spinach Stuffed Shells

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the 18 jumbo pasta shells and cook according to package directions until al dente, about 8-10 minutes. Drain well and rinse with cold water to prevent sticking.
2. While the shells cook, finely chop 0.5 cup yellow onion and mince 3 cloves garlic. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add the chopped onion to the skillet and sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Add the 5 oz fresh spinach to the skillet in batches if necessary, stirring until it wilts completely, about 2-3 minutes. Remove from heat and set aside to cool slightly.
5. Drain and rinse the 15 oz can of cannellini beans. In a large bowl, mash the beans with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
6. Add the cooled spinach and onion mixture to the mashed beans. Stir in 15 oz ricotta cheese, 0.5 cup grated Parmesan cheese, 0.5 cup shredded mozzarella cheese, 1 large egg, 0.5 tsp salt, 0.25 tsp black pepper, and 0.125 tsp nutmeg.
7. Spread about 1 cup of the 24 oz marinara sauce evenly over the bottom of a 9x13-inch baking dish. This will prevent the shells from sticking and add moisture.
8. Carefully fill each cooked pasta shell with approximately 2 tablespoons of the bean and spinach mixture. Arrange the filled shells in a single layer in the prepared baking dish.
9. Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle 0.75 cup shredded mozzarella cheese evenly over the top.
10. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the dish rest for 5-10 minutes before serving to allow the sauce to set.

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