Creamy ricotta-and-spinach stuffed jumbo shells bulked with mashed cannellini beans and red lentils, baked in a tangy crushed-tomato sauce until bubbly and golden.
Stretch‑Stuffed Shells: Ricotta, Beans & Spinach
Creamy ricotta and spinach get bulked up with cannellini beans and red lentils so a little cheese stretches a long way—baked in a bright crushed‑tomato sauce until bubbly and golden.
This is the kind of dinner that answers the everyday question: how do I feed a few people well without buying a wheel of cheese? The trick here is simple — fold cooked red lentils and mashed cannellini beans into ricotta so the filling stays silky but stretches further. Jumbo shells feel indulgent, but the boosted filling keeps costs down while still delivering creamy, satisfying bites.
Texture is the star: tender, very al dente shells cradle a lush filling that has tiny, toothsome pops from the lentils and the smoothness of mashed beans. Thawed, well‑squeezed spinach keeps the mixture bright and avoids watery baking, while a few reserved whole beans tucked into some shells give pleasant pockets of creaminess. A tangy crushed‑tomato sauce simmered with garlic, tomato paste, oregano and a pinch of red pepper flakes cuts through the richness and makes everything sing.
A few practical moves make a big difference. Cook the shells only until very al dente so they finish perfectly in the oven; squeeze and drain the spinach so the filling isn’t runny; and cool the lentils before folding so the egg in the filling doesn’t scramble. Finish with shredded mozzarella and grated Parmesan for a golden, bubbling top.
This is a terrific make‑ahead meal: assemble the pan, cover and refrigerate for a day, or freeze before baking for later. Reheat gently and pair with a crisp salad or garlicky greens for weeknight dinners, potlucks, or leftovers that feel just as special as the first helping.
Ingredients
How to Make Stretch Stuffed Pasta Shell Ricotta Spinach
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells until very al dente (about 6–7 minutes); drain, rinse with cool water to stop cooking, and set on a tray to cool slightly.
- While the water heats, rinse the red lentils and combine them with 1 1/4 cups water in a small pot; bring to a simmer, cover, and cook until tender, about 10–12 minutes; drain any excess and set aside to cool slightly.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat, add the diced onion and a pinch of salt, and cook until soft, about 5–6 minutes; add the minced garlic and tomato paste, cook 30–45 seconds, then pour in the crushed tomatoes, dried oregano, dried basil, red pepper flakes and 1/4 tsp salt and simmer gently 8–10 minutes to concentrate the sauce.
- Meanwhile, thaw the frozen chopped spinach in a bowl, then squeeze out as much liquid as possible using your hands or a clean kitchen towel and roughly chop; drain and rinse the cannellini beans and reserve 2 tablespoons of whole beans for texture.
- In a large mixing bowl combine the ricotta, cooked lentils, mashed cannellini beans (mashed with a fork leaving some whole for texture), squeezed spinach, egg, breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp black pepper and the remaining 3/4 tsp salt; stir until evenly combined and taste for seasoning.
- Spread about 1 cup of the tomato sauce over the bottom of a 9x13-inch baking dish to prevent sticking; fill each cooled shell with about 2–3 tablespoons of the ricotta-lentil mixture and arrange the filled shells seam-side up in the dish.
- Spoon the remaining sauce over the filled shells, sprinkle with shredded mozzarella and the remaining Parmesan, drizzle the remaining 1 tablespoon olive oil over the top, cover tightly with foil and bake 25 minutes; remove the foil and bake an additional 8–12 minutes until cheese is melted and edges bubble.
- Let the dish rest 5–10 minutes before serving so the filling sets; garnish with chopped fresh parsley and the reserved whole cannellini beans for contrast, and serve warm.
Recipe Card
Stretch Stuffed Pasta Shell Ricotta Spinach
Creamy ricotta-and-spinach stuffed jumbo shells bulked with mashed cannellini beans and red lentils, baked in a tangy crushed-tomato sauce until bubbly and golden.
- Prep
- 20 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells until very al dente (about 6–7 minutes); drain, rinse with cool water to stop cooking, and set on a tray to cool slightly.
- While the water heats, rinse the red lentils and combine them with 1 1/4 cups water in a small pot; bring to a simmer, cover, and cook until tender, about 10–12 minutes; drain any excess and set aside to cool slightly.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat, add the diced onion and a pinch of salt, and cook until soft, about 5–6 minutes; add the minced garlic and tomato paste, cook 30–45 seconds, then pour in the crushed tomatoes, dried oregano, dried basil, red pepper flakes and 1/4 tsp salt and simmer gently 8–10 minutes to concentrate the sauce.
- Meanwhile, thaw the frozen chopped spinach in a bowl, then squeeze out as much liquid as possible using your hands or a clean kitchen towel and roughly chop; drain and rinse the cannellini beans and reserve 2 tablespoons of whole beans for texture.
- In a large mixing bowl combine the ricotta, cooked lentils, mashed cannellini beans (mashed with a fork leaving some whole for texture), squeezed spinach, egg, breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp black pepper and the remaining 3/4 tsp salt; stir until evenly combined and taste for seasoning.
- Spread about 1 cup of the tomato sauce over the bottom of a 9x13-inch baking dish to prevent sticking; fill each cooled shell with about 2–3 tablespoons of the ricotta-lentil mixture and arrange the filled shells seam-side up in the dish.
- Spoon the remaining sauce over the filled shells, sprinkle with shredded mozzarella and the remaining Parmesan, drizzle the remaining 1 tablespoon olive oil over the top, cover tightly with foil and bake 25 minutes; remove the foil and bake an additional 8–12 minutes until cheese is melted and edges bubble.
- Let the dish rest 5–10 minutes before serving so the filling sets; garnish with chopped fresh parsley and the reserved whole cannellini beans for contrast, and serve warm.
Nutrition
- Carbohydrates
- 78
- Saturated Fat
- 14
- Sodium
- 680
- Fiber
- 12
- Unsaturated Fat
- 23
- Protein
- 44
- Fat
- 37
- Cholesterol
- 105
- Trans Fat
- 0.5
- Calories
- 860
- Sugar
- 9