Stuffed shells are a classic comfort food—large pasta shells filled with a creamy, cheesy mixture and smothered in marinara sauce. But what if you could indulge in stuffed shells while also making them healthier? We’ve got the perfect solution: Healthy Stuffed Shells with Cannellini Beans and Spinach!
This lighter, vegetarian version swaps traditional ricotta and heavy fillings for a blend of creamy ricotta, protein-packed cannellini beans, and nutrient-dense spinach. The result is a hearty, flavorful dish that’s just as comforting as the original, but with a boost of fiber, protein, and vitamins.
Why You’ll Love These Healthy Stuffed Shells:
- Packed with Protein and Fiber: Cannellini beans add a subtle creaminess while packing a nutritional punch. They’re a great source of plant-based protein and fiber, making this dish more filling and satisfying.
- Full of Veggies: Fresh spinach adds a vibrant green color and tons of vitamins and minerals, without compromising on taste.
- Lower in Calories: By swapping out some of the heavier cheese and meat fillings typically used in stuffed shells, this recipe is lighter but still incredibly flavorful.
- Perfect for Meal Prep: These stuffed shells can be made in advance and stored in the fridge or freezer, making them an excellent option for busy weeknights or meal prepping for the week ahead.
Ingredients
Olive Oil
Cannellini Beans
Spinach
Cheeses: Ricotta Cheese, Mozzarella, Parmesan
Spices: garlic powder, oregano, nutmeg, salt
Marinara Sauce: You can use homemade, or your favorite store bought (our favorite is Rao’s!)
Jumbo Shells
How to Make
Prep the Oven and Pasta:
Preheat your oven to 350°F (175°C). In a large pot, cook the pasta shells according to the package instructions, until al dente. Drain the shells and set them aside to cool slightly while you prepare the filling.
Make the Filling:
In a food processor, combine the ricotta cheese, cannellini beans, spinach, mozzarella, olive oil, and seasonings. Blend on high for about 1 minute, or until the mixture is smooth and creamy. Adjust seasonings to taste if needed.
Assemble the Stuffed Shells:
Spread 1 cup of tomato sauce evenly across the bottom of a 13×9-inch baking dish. Take each pasta shell and gently open it. Spoon about 3 tablespoons of the creamy filling into each shell, allowing them to be generously filled (it’s perfectly fine if the filling overflows a little!). Arrange the stuffed shells in the baking dish.
Top the shells with the remaining tomato sauce, making sure each shell is well-coated. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.
Bake:
Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the sauce is bubbling and the cheese is melted and golden. For a slightly crispier top, remove the foil during the last 5-10 minutes of baking.
Serve and Enjoy:
Once the shells are done, remove them from the oven and let them cool for a few minutes before serving. Serve with a side of crusty bread and a fresh, vibrant salad for the perfect meal!
Make-Ahead Tips:
- Prep Ahead: You can prepare the stuffed shells in advance by assembling them in the baking dish, covering them with foil, and refrigerating them for up to 24 hours. When you’re ready to bake, just pop them in the oven for a few extra minutes.
- Freezer-Friendly: These stuffed shells are also freezer-friendly! I typically double the recipe and make one night of, and then freeze a batch to enjoy at a later date. After assembling and baking, let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. To reheat, bake them straight from the freezer, adding about an extra 15-20 minutes to the cooking time.
What to Serve with Healthy Stuffed Shells
Serve with crusty bread, your favorite salad or roasted vegetables! My family always enjoys these healthy stuffed shells paired with a ceasar salad.
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Healthy Stuffed Shells with Cannellini Beans and Spinach: A Lighter Take on a Comforting Classic
- Total Time: 1 hour
- Yield: 20 Shells
- Diet: Vegetarian
Description
These Healthy Stuffed Shells are filled with a creamy mixture of ricotta, cannellini beans, and spinach, making them a lighter, nutrient-packed version of the classic dish. Topped with marinara sauce and melted mozzarella, they’re a delicious, wholesome comfort food that’s perfect for any occasion.
Ingredients
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2 tablespoons olive oil
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2 cups Ricotta Cheese (or 15 oz container)
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1 cup Cannellini Beans (or half a can)
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2 cups Spinach
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2 cups Mozzarella, divided
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½ teaspoon italian seasoning
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½ teaspoon salt
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¼ teaspoon garlic
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¼ teaspoon nutmeg
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24 jumbo shells (this includes an extra few for ones that may break in the cooking process)
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3 cups favorite marinara sauce, homemade or store-bought
Instructions
Preheat your oven to 350°F (175°C). In a large pot, cook the pasta shells according to the package instructions, until al dente. Drain the shells and set them aside to cool slightly while you prepare the filling.
In a food processor, combine the ricotta cheese, cannellini beans, spinach, mozzarella, olive oil, and seasonings. Blend on high for about 1 minute, or until the mixture is smooth and creamy. Adjust seasonings to taste if needed.
Spread 1 cup of tomato sauce evenly across the bottom of a 13×9-inch baking dish. Take each pasta shell and gently open it. Spoon about 3 tablespoons of the creamy filling into each shell, allowing them to be generously filled (it’s perfectly fine if the filling overflows a little!). Arrange the stuffed shells in the baking dish.
Top the shells with the remaining tomato sauce, making sure each shell is well-coated. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the sauce is bubbling and the cheese is melted and golden. For a slightly crispier top, remove the foil during the last 5-10 minutes of baking.
Once the shells are done, remove them from the oven and let them cool for a few minutes before serving. Serve with a side of crusty bread and a fresh, vibrant salad for the perfect meal!
Notes
See above blog post for tips on make ahead, and storage!
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Oven