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Miso-Ricotta Spinach Stuffed Shells with Mozzarella

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50min

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4 servings

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Jumbo pasta shells are filled with creamy ricotta blended with white miso, garlic, and chopped spinach for a savory, ultra-cheesy bite. A light layer of tomato sauce keeps the bake saucy while shredded mozzarella melts into golden, stretchy pools on top. The miso adds deep umami that makes the ricotta taste richer without heaviness. Every forkful is comforting, gooey, and boldly flavorful.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Soy

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Boil Shells

Bring a large pot of water to a rolling boil. Add 1 teaspoon salt and pasta shells. Boil 10 minutes until al dente. Drain and cool on a tray.

2
Prep Spinach

Wash spinach under cold water. Shake dry. Chop into small pieces.

3
Mince Garlic

Peel garlic cloves. Mince very finely.

4
Make Filling

In a bowl, add ricotta, white miso, minced garlic, chopped spinach, and black pepper. Stir until smooth.

5
Grate Mozzarella

Use a box grater to shred mozzarella for even melting.

6
Oil Dish

Brush a 9x13 inch baking dish with olive oil.

7
Sauce Base

Spread tomato sauce evenly in the bottom of the dish.

8
Stuff Shells

Fill each cooled shell with about 2 tablespoons of filling. Arrange stuffed shells in the sauced dish.

9
Add Cheese

Sprinkle shredded mozzarella evenly over the shells.

10
Bake

Bake at 375°F (190°C) for 20 minutes until the cheese is melted and lightly golden.

11
Rest and Serve

Let the dish rest 5 minutes for clean scoops. Serve hot and cheesy.

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