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Stuffed Shells (Spinach & Ricotta Cheese)


Found on internet -
I tried it and it was so good.

Supercharge these shells by adding extra vegetables. Chop up cooked green beans, broccoli, or asparagus and fold them into the ricotta mixture along with the spinach.

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Rate this recipe 4.7/5 (3 Votes)


  • 20 * 20 jumbo pasta shells (about half a 12-ounce box)
  • 1 * 1 24-ounce jar marinara sauce
  • 2 * 2 15-ounce containers ricotta
  • * (2 cups baby spinach, chopped or other vegetables you like)
  • 1/2 * 1/2 cup grated Parmesan (2 ounces)
  • * kosher salt and black pepper
  • 1/2 * 1/2 cup grated mozzarella (4 ounces)
  • * green salad (optional)


Servings 4
Adapted from


Step 1

1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool.
2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.
3. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.
4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

Nutritional Information

* Per Serving
* Calories 794

* Fat 47g
* Sat Fat 24g
* Cholesterol 141mg
* Sodium 1,390mg
* Protein 44g
* Carbohydrate 49g
* Sugar 9g
* Fiber 5g
* Iron 3mg
* Calcium 798mg

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