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Cheesy Ricotta and Spinach Stuffed Shells

Spinach and Ricotta Stuffed Shells are filled with 3 types of cheese, marinara sauce and spinach. They are comforting, easy to make and a cozy weeknight dinner! Hello comfort food classic!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 535 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 20-25 jumbo pasta shells*
  • 1 1/2 Tbsp. olive oil
  • 2 cloves fresh garlic, minced
  • 1 jar (24 oz.) or 1 1/4 cup marinara sauce
  • 16 oz. Italian Sausage (spicy/hot) optional
  • 15 oz. whole milk ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan plus more for serving
  • 1 large egg
  • 1 tsp. onion powder
  • 1 Tbsp. fresh basil
  • 4 cups chopped fresh baby spinach (pat dry with paper towels)
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Boil water for jumbo shells and cook shells al dente (about 8-9 minutes), drain and set aside on parchment paper to cool. (If making with Italian Sausage, cook the sausage now and set aside in a bowl).
  2. Heat olive oil in pan for 30 seconds on medium heat and then add in garlic, stir for 30 more seconds. Then add in dry, chopped spinach, stir and cook for 2 minutes or until leaves wilt and turn bright green. Remove from heat and let cool.
  3. In a large bowl mix together the ricotta, spinach mixture, egg, mozzarella, Parmesan, basil, onion powder and salt and pepper until combined. Line 1/2 cup of the pasta sauce into the bottom on a 9x13 inch oven safe baking dish. Stuff each pasta shell with a heaping Tbsp. of the spinach/ricotta mixture and place in dish. *If using Italian sausage, put ground sausage in first, then cheese mixture on top.
  4. Cover the shells with the leftover red sauce and bake, covered with foil, for 25 minutes.
  5. Remove the foil, top with additional mozzarella cheese and then cook for another 5-10 minutes. Serve warm with Parmesan sprinkled on top!

Notes

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  • *Jumbo Shells: always boil off a few extra shells just in case some shells tear in the cooking process. The 12 oz. box is plenty. There are usually a couple of broken ones in the box so boil extra!
  • You can sub ground turkey for the Italian sausage is desired, or leave out the meat completely. 
  • *Be sure dry your spinach because you don't want any water from the spinach leaves to mix with the hot oil in your pan when you begin the wilting step!
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll's Korner makes no guarantees to the accuracy of this information.

Nutrition Information

Serving 3shells Calories 535kcal (27%) Carbohydrates 25g (8%) Protein 27g (54%) Fat 24g (37%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 147mg (49%) Sodium 604mg (25%) Potassium 440mg (13%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 8mg (9%) Calcium 362mg (36%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 535

% Daily Value*

Serving 3shells
Calories 535kcal 27%
Carbohydrates 25g 8%
Protein 27g 54%
Fat 24g 37%
Saturated Fat 19g 95%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 147mg 49%
Sodium 604mg 25%
Potassium 440mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin C 8mg 9%
Calcium 362mg 36%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.