Ricotta & Spinach Stuffed Shells


You can stuff shells with many things, but this is a delicious, more traditional filling that is also a crowd pleaser. Buy jumbo shells from your grocery store’s pasta aisle for now. I’ll post again soon on making your own pasta in case you want to get fancy.


  • 25 Jumbo Shells
  • 1 cup Ricotta
  • 2 cups Baby Spinach
  • 1/2 Lemon
  • 1/2 cup Parmesan, plus additional for topping
  • 1 tsp Garlic Powder
  • 1 tbsp Dried Basil or 5-6 pieces of fresh Basil, chopped
  • 1 egg
  • Salt & Pepper
  • Your favorite tomato sauce

Here’s what I did:

Heat the oven to 350 degrees. Cook the shells according to the package directions – boil in salted water until al dente.

While the shells are boiling, make the filling.  Combine ricotta, juice of half a lemon, garlic powder, basil and beaten egg.  Fold in the spinach and shredded parmesan until well mixed. Season with salt and pepper.

Drain the water from the shells.  In a lightly greased baking dish, fill each shell with about one tablespoon of the filling.  Put them neatly in rows next to each other.  Top with the red sauce of your choice and some more parmesan.

Cover the shells with foil so the edges don’t dry out while baking.  Cook until hot – about 20-25 minutes.




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