Sweet Potato Spinach Stuffed Shells
Vegetarian Sweet Potato, Spinach, and Ricotta Stuffed Shells that don't require ANY pre-cooking of the noodles and that are packed full of flavor.
Nutrition Facts
Ingredients
Instructions
First, preheat oven to 425ºF and spray a 9x13-inch casserole dish with non-stick cooking spray. Set aside.
Next, heat a large nonstick skillet over medium/high heat and add olive oil.
When olive oil is fragrant (that's when you know it's hot) add the onion to the pan and sauté for 1 minute. Then, add the fresh spinach to the pan and toss the spinach with the olive oil and onion.
Sauté the spinach over medium heat for 4-5 minutes or until the spinach is wilted and then remove from heat.
In a large bowl, mix together the ricotta cheese, cottage cheese, sweet potato puree, minced garlic, salt and wilted spinach. Set aside.
Prepare the casserole dish and add 1 cup of your favorite marinara sauce, 1/2 cup of the cheese and sweet potato mixture , and 1/2 cup vegetable broth to the bottom of the casserole dish. Use a spatula to mix and then spread the sauce out evenly on the bottom of the dish.
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Reviews from the Original Source
I've never had sweet potato as a pasta filling, and this sounds delicious and quite perfect as a non-meat option. We've been trying to cut back on meat lately, and this is a fitting recipe to try for our family.
I love this recipe so much. I’ve made it five times now, and it just keeps getting better. Great as leftovers too!
These are phenomenal. Bonus - the kids loved them too!
This. Is. So. Good. Definitely a repeat!!!
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