Aubergine and Ricotta Stuffed Pasta Shells

These Aubergine and Ricotta Stuffed Pasta Shells feature tender aubergine and creamy ricotta in jumbo shells. Perfect for a healthy dinner, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a nutritious, delicious dinner option that transforms tender aubergine and creamy ricotta in jumbo shells into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with protein, fiber, and taste. Versatile—serve with salad or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Roast Aubergine: Enhances flavor and texture.
• Cook Shells Al Dente: Prevents them from breaking.
• Mix Filling Well: Ensures even flavor distribution.
• Check Doneness: Shells should be tender and filling hot.
• Avoid Overstuffing: Leaves room for sauce to meld.
• Serve Warm: Maximizes the creamy appeal.
• Thicken if Desired: Add more cheese if too loose.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak spices to preference.
• Use Non-Stick Dish: Prevents sticking.

Ingredients Notes

• Jumbo Pasta Shells (12 oz): For structure.
• Aubergine (1 medium): Cubed, for nutrition.
• Ricotta Cheese (1 cup): Part-skim, for creaminess.
• Marinara Sauce (2 cups): Low-sodium, for richness.
• Spinach (1 cup): Fresh, chopped, for nutrition.
• Parmesan Cheese (½ cup): Grated, for topping.
• Garlic (2 cloves): Minced, for depth.
• Olive Oil (1 tbsp): For roasting.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Basil (2 tbsp): Chopped, for garnish.

Yield: 6 servings

Aubergine and Ricotta Stuffed Pasta Shells

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Aubergine ricotta stuffed shells, healthy dinner treat.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

• ½ cup grated Parmesan cheese
• ½ tsp salt
• 1 cup fresh chopped spinach
• 1 cup part-skim ricotta cheese
• 1 medium aubergine
• 1 tbsp olive oil
• 12 oz jumbo pasta shells
• 2 cloves garlic, minced
• 2 cups low-sodium marinara sauce
• 2 tbsp chopped basil

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C).
2. Cook Shells: Boil pasta shells according to package instructions until al dente, then drain and set aside.
3. Roast Aubergine: Cube aubergine, toss with olive oil, and roast on a baking sheet for 15-20 minutes until tender.
4. Prepare Filling: In a bowl, mix roasted aubergine, ricotta cheese, chopped spinach, minced garlic, and salt.
5. Stuff Shells: Spoon the filling into each cooked shell and place them in a non-stick baking dish.
6. Add Sauce: Pour marinara sauce evenly over the stuffed shells.
7. Top with Cheese: Sprinkle grated Parmesan cheese over the top.
8. Bake the Dish: Bake for 20-25 minutes until the cheese is melted and bubbly.
9. Prepare Garnish: Rinse and chop fresh basil leaves.
10. Serve and Enjoy: Let rest for 5 minutes, then garnish with basil and serve warm, savoring this creamy delight!

Notes

• Roast aubergine for flavor; cook shells al dente for texture.
• Mix filling well for evenness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 286Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 22mgSodium 433mgCarbohydrates 37gFiber 6gSugar 8gProtein 13g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Variations and Substitutions

• Shell Swap: Use manicotti or omit.
• Aubergine Swap: Use courgette or omit.
• Ricotta Swap: Use cottage cheese or omit.
• Sauce Swap: Use pesto or omit marinara.
• Spinach Swap: Use kale or omit.
• Cheese Swap: Use mozzarella or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Oil Swap: Use avocado oil or omit.
• Salt Swap: Use sea salt or omit.
• Herb Swap: Use parsley or omit basil.

Storage Options

• Refrigerator: Store in an airtight container for up to 2 days; reheat in oven.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm at 350°F for 15-20 minutes.

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