Spinach & Ricotta Stuffed Shells Recipe

Spinach & Ricotta Stuffed Shells Recipe


16 stuffed shells


20 minutes


60-70 minutes


For the Sauce:

  • 1 tablespoon of olive oil
  • 3 finely minced cloves of garlic
  • 2 28-ounce cans of crushed tomatoes
  • Kosher salt and fresh cracked pepper to taste

For the Shells:

  • 1 cup of packed roughly chopped baby spinach
  • 2 eggs
  • 16 ounces of whole milk ricotta
  • ½ cup of grated parmesan cheese + more for garnish
  • 2 tablespoons of chiffonade fresh basil + more for garnish
  • 2 cups of shredded mozzarella cheese
  • 16 par-boiled jumbo shell pasta
  • Kosher salt and fresh cracked pepper to taste
  1. Preheat the oven to 375°.
  2. Sauce: Add olive oil to a medium size sauce pot and cook the garlic for 3 to 4 minutes over low heat. 
  3. Next, add in the tomatoes and stew over medium-low heat for 20 minutes.  Season with salt and pepper and keep warm.
  4. Shells: In a large bowl mix together the spinach, eggs, ricotta, ½ cup of parmesan cheese, 2 tablespoons of fresh chiffonade basil, mozzarella cheese, and salt and pepper until combined.
  5. Evenly divide the stuffing into the 16 par-boiled shells.  Note: they should be stuffed full.
  6. Add the sauce to the bottom of a 13x9 casserole dish and place the shells right into the sauce lined up in rows of 4.
  7. Garnish with grated parmesan cheese, cover with foil and bake for 30-35 minutes.
  8. Remove from the oven, discard foil and garnish with basil. 
  9. Serve hot!