Sunday Dinner Series: Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed ShellsSunday is the day that I like to show my culinary savviness. And, what better way to show those mad skills than in an Italian dish. Who doesn’t love a dish with spaghetti sauce!

The prep and cooking time for the Spinach and Ricotta Stuffed Shells takes much longer than the meals I prepare during the week. But, the time is well worth the wait! In the end, I have a healthy, vegetarian meal that the family loves.

Spinach and Ricotta Stuffed Shells 2

Spinach and Ricotta Stuffed Shells

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 16 jumbo shells (cook a few extra; they tend to break during cooking)
  • 1 16oz pkg frozen chopped spinach (less expensive alternative to fresh spinach)
  • 2 cups marinara sauce or pasta sauce
  • 2 eggs
  • 15oz part-skim ricotta cheese
  • 2 cups part-skim shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 1 tablespoon chopped garlic


  1. Preheat oven to 350 degrees. Cook shells according to package directions.
  2. In a saucepan, add 1/3 cup water and spinach. Cook spinach until done. Drain (remove excess water)
  3. In mixing bowl, thoroughly stir ricotta, 1 cup mozzarella, spinach, eggs, garlic, and seasoning.
  4. Add 1/3 cup marinara sauce to baking dish.
  5. Fill each shell with spinach and cheese mixture. Add to baking dish.
  6. Cover shells with remaining sauce and bake covered for 30 minutes.
  7. Uncover and sprinkle remaining mozzarella cheese over shells.

Serve with garlic rolls or bread.

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