Spinach and Ricotta Stuffed Shells

Written by Crafty Spices

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Spinach and Ricotta Stuffed Shells

This is a very cheesy dish, as cheese lovers it's very appropriete for us :)...

You can stuff these shells with anything yet we tend to always add cheese regardless of the other ingredients.
Today is no exception, a combination of great cheeses plus spinach and other dried herbs gave us this awesome dish.


Ready in: 60 Min (15m prep, 45m cook) | Serves: 4 - 6 | Complexity: Medium
  • 24 jumbo pasta shells
  • 2 eggs, beaten (Optional)
  • 2 1/2 cups ricotta cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 teaspoon dried oregano
  • Cooking spray
  • 1/2 teaspoon salt
  • 1 teaspoon garlic-salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon dried parsley
  • 1 garlic clove, minced
  • 2 cups white pasta sauce divided
Spinach and Ricotta Stuffed Shells - Ingredients
Spinach and Ricotta Stuffed Shells
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Coate with cooking spray a 13 x 9-inch baking pan.
  4. In a large bowl, mix eggs, ricotta, half the mozzarella, garlic, garlic-salt, half the Parmesan, parsley, salt and pepper until well combined.
  5. Stuff cooked shells with ricotta mixture.
  6. Spread 1/2 cup pasta sauce into the coated pan.
  7. Distribute stuffed shells in the pan.
  8. Cover or spread with remaining 1 1/2 cups of white pasta sauce.
  9. Bake for 45 minutes or until shells are slightly set.
  10. Take out of oven and let cool down for 8 minutes before serving.
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