Baked Shells Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 315.2
  • Total Fat: 11.3 g
  • Cholesterol: 51.4 mg
  • Sodium: 187.2 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 12.4 g

View full nutritional breakdown of Baked Shells Casserole calories by ingredient
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This is a wheat free, lower fat, low sodium version of a Rachael Ray recipe. This is a wheat free, lower fat, low sodium version of a Rachael Ray recipe.
Number of Servings: 6


    8 oz box quinoa pasta shells
    2.5 tbsp Olive Oil
    3 clove Garlic, finely chopped, divided
    1 small Onion, finely chopped, divided
    1/2 small Carrot, chopped or grated
    1 1/2 tsp dried oregano or marjoram, 1/2 palmful
    1/2-1 tsp crushed red pepper flakes
    1 tsp fennel seeds, crushed by pressing w/flat of knife
    2 tblsp chopped fresh thyme
    1/4 cup flat-leaf parsley, finely chopped
    1/4 cup Red or white Wine or grape or apple juice
    1 cup Organic Low Sodium Chicken Broth
    2 cups Red Ripe Tomatoes, chopped
    1 (10 oz) package frozen chopped Spinach, defrosted & wrung dry in clean lint free kitchen towel
    dash of nutmeg
    1 cup part skim Ricotta Cheese (I like to use low sodium)
    1/4 cup Parmesan Cheese, grated
    1 Egg, lightly beaten

    The recipe calls for some dried herbs, I use fresh. The recipe is NOT based on using low sodium Ricotta.


In a large pot, heat 2 tblsp olive oil. Add 1/2 of the chopped garlic, 3/4 of the chopped onion & carrot. Season with oregano or marjoram, red pepper flakes, fennel & thyme, gently saute 10 minutes, stirring frequently. Add in parsley, stir, then add wine or juice, reduce a minute. Add stock & tomatoes, bring sauce up to a bubble & reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375 degrees.

Bring a pot of water to a boil for the pasta. Cook pasta 5 minutes, pasta will continue to cook in oven.

While pasta water comes to a boil, heat remaining olive oil over medium heat. Add remaining garlic & onion, saute until soft, 5 minutes. Add spinach, pulling it apart & separating it as you add it to the pan. Stir to combine, season with a dash or two of nutmeg. Turn off heat.

Drain under cooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parmesan. Stir to combine, add egg and stir.

Pour a thin layer of sauce into bottom of a casserole dish. Fill dish with pasta then top with another thin layer of sauce. Save remaining sauce to pass at table. Bake 30 minutes.

Serves 6 large portions

Number of Servings: 6

Recipe submitted by SparkPeople user NVR2HEALTHY.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    This was Great! I will make it again! - 3/7/10

    Reply from NVR2HEALTHY (3/7/10)
    I'm happy you enjoyed it. Many times I cook the sauce in the slow cooker all day, I also add mushrooms sometimes.

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