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High-Protein Stuffed Shells

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Ingredients

Warning0 allergens identified

High-Protein Stuffed Shells

1 ball mozzarella

250 grams shell pasta (conchiglioni)

400 grams frozen spinach

2 cans tuna

250 grams ricotta

1 egg

40 grams Parmesan cheese(grated)

1 organic lemon(zest only)

½ tsp dried chili flakes

salt and pepper(to taste)

2 jars tomato-basil sauce

80 milliliters water

fresh basil(optional; for serving)

Instructions

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Instructions

Bring a large pot of water to a boil. Meanwhile, slice the mozzarella into thin slices and place them in a colander or on a piece of kitchen paper to drain. Set aside.

Once the water boils, add a generous amount of salt, then add the pasta and cook in the rapidly boiling water. After half the cooking time specified on the package, drain the pasta in a colander, toss with a little olive oil, and let it steam dry.

Meanwhile, preheat the oven to 180°C (350°F). Place the spinach and tuna in a fine-mesh sieve and press firmly with a spoon to extract as much water as possible.

Place the spinach, tuna, ricotta, egg, and Parmesan cheese in a bowl. Finely grate the zest of the entire lemon and add it to the bowl. Season generously with salt, pepper, and chili flakes, and mix well until a homogeneous mixture is formed.

Pour the tomato sauce into the casserole dish. Divide the water between the two jars, swirl well, and pour into the casserole dish.

Now fill the shell pasta one at a time with the spinach and ricotta mixture and place them side by side (with the opening facing up) in the tomato sauce. Once all the pasta is filled and arranged in the tomato sauce, cover the baking dish with aluminum foil and bake in the oven at 180°C for 15 minutes.

After 15 minutes, remove the pasta from the oven, remove the aluminum foil, distribute the cheese over the pasta and return it to the oven for another 20 minutes or until a golden-brown cheese crust has formed on the pasta and the pasta is al dente.

Remove the pasta from the oven and let it cool for about 3 minutes (don't worry, it will be hot enough). Then top with fresh basil, if desired, and serve.

Nutrition

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Tips & Tricks (5)

Dry Your Spinach Thoroughly 🌿
Thaw frozen spinach and squeeze out excess moisture using a clean kitchen towel or cheesecloth—excess water will make the filling watery and prevent proper binding with the ricotta and egg.
Drain Canned Tuna Meticulously 🐟
Use high-quality tuna packed in water, drain it completely, and pat dry with paper towels to eliminate moisture that could compromise the filling's texture and the overall dish's balance.
Reserve Pasta Water for Sauce Consistency 💧
Save 1 cup of starchy pasta cooking water to adjust your tomato-basil sauce consistency—this creates a silkier, more cohesive sauce that clings better to the filled shells.
Add Lemon Zest to the Filling 🍋
Grate organic lemon zest directly into the ricotta mixture (not just juice) to add brightness and complexity that elevates the tuna and spinach flavors without making the filling wet.
Cover with Foil, Then Uncover for Final Browning 🧈
Bake covered with foil for 25-30 minutes to trap steam and cook gently, then remove foil for the last 10-12 minutes to achieve golden, bubbly mozzarella and prevent a soggy top.