Spinach & Ricotta Stuffed Shells Recipe


8 servings

  • For the Sauce:
  • 1 tbsp 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 packed roughly chopped baby spinach
  • 2 eggs
  • 16 oz whole milk ricotta
  • ½ cup grated parmesan cheese + more for garnish
  • 2 tbsp chiffonade fresh basil + more for garnish
  • 2 cups 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. 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.
  4. Evenly divide the stuffing into the 16 par-boiled shells. Note: they should be stuffed full.
  5. 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.
  6. Garnish with grated parmesan cheese, cover with foil and bake for 30-35 minutes.
  7. Remove from the oven, discard foil and garnish with basil.
  8. Serve hot!