Gluten-Free Spinach Ricotta Stuffed Shells2013-12-05T22:25:14+00:00

Gluten-Free Spinach Ricotta Stuffed Shells

P1040280There is nothing more hearty than scooping a heaping bowl of comfort food onto your plate – especially on a cold night. So far in New England, we’ve been lucky with 70 degrees in October but believe me – the time is upon us for fall’s indulgences.

Some of my favorite recipes to make are Italian. They’re delicious and when made with love, absolutely love you back. Here is my stuffed shells recipe that can be made with regular shells or Gluten Free. Both are equally good and not dull in flavor! Promise.

Let’s start with building flavors. Like fall fashion…..everything in layers –


1.) Chop 2 cloves of garlic, one small yellow onion. Caramelize in pan with 2 Tbsp Olive Oil, pinch of red pepper flake, 1/2 teaspoon of salt, pinch of black pepper, oregano until lightly browned


2.) I like to use fresh spinach, not frozen thawed. Add one large bag of spinach to pan. Reduce heat, wilt spinach and sauté on low. About 5 minutes.P1040305

3.) Remove spinach mixture, cool slightly, chop into smaller segments, set asideP1040275

4.) The BIG cheese – In large bowl, combine:

– One 15oz container of Part Skim Ricotta Cheese

– 3/4 cup shredded mozzarella cheese

– 1 cup shredded pecorino romano cheese

– 1tsp of salt, 1/2tsp cracked black pepper

– One large egg

– Pinch of nutmeg

– Pinch of cayenne pepper

Lightly fold ingredients together:P1040273

5.) Add Sautéed Spinach to the bowl. Fold spinach and cheese until well mixed.

6.) Boil 24 shells in water. For my gluten free friends, here is the brand I use. You can find it at Wholefoods, Wegmans and Trader Joe’s. Follow the boiling instructions, salt pasta water liberally, add a splash of olive oil to water. Make sure to boil one minute LESS than packaging suggests, so shells don’t get mushy. Remember, you still have to bake them!

Messages Image(397688836)-1P1040274

7.) Take a tablespoon of the cheese mixture and scoop into each shell until full. Place into shallow, greased pan. Mmmm….oop sorry…P1040277

8.) Pour one large 24fl oz Jar of Tomato Sauce over shells, lining bottom of pan, covering shells almost fully. (or homemade sauce from my marinara recipe below!) For jarred sauces, my favorite is Rao’s tomato basil. It’s a little pricey, but so worth it for a jarred sauce. Finish with a sprinkle of parmesan, mozzarella, cracked black pepper, julienned basil.

Bake at 375 for 25 minutes covered with foil

Uncover the last 10-15 minutes until shells are bubbly and delicious



9.) Pull up a plate, Pour yourself a glass of red. Pat yourself on the back. Enjoy!P1040313

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