Servings
Font
Back
5.0 from 3 votes

Spinach and Ricotta Stuffed Shells

These spinach and ricotta stuffed shells are a family favorite meal. The sauce has a unique flavor, setting them apart from any other stuffed shell recipe.

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
Servings: 6 people
Calories: 618 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound large shells
  • 1 cup mozzarella cheese grated
  • ¼ cup parmesean
For the Filling
  • 15 oz ricotta cheese
  • 1 large egg
  • ½ cup Parmesan Cheese finely grated
  • 1 cup spinach finely chopped (see note)
  • 1 teaspoon salt
  • ½ teaspoon pepper
For the Sauce
  • 2 tablespoons olive oil
  • 4 cloves garlic crushed or finely minced
  • 1 pinch red pepper flakes about ⅛ teaspoon
  • 30 oz crushed tomatoes
  • 1 tablespoon sugar
  • 1 teaspoon lemon zest about 1 lemon
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees
  2. Boil pasta shells until just shy of al dente - they should have a bit of a bite left to them.
For the Sauce
  1. Heat oil in a large skillet until just shimmering.
  2. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
  3. Add the crushed tomatoes, sugar, and lemon zest.
  4. Simmer 7 minutes.
  5. Stir in fresh herbs.
For the Filling
  1. While the pasta cooks and the sauce simmers, combine all the filling ingredients except the spinach and mix well.
  2. Gently fold in the spinach until evenly dispersed. Extreme mixing will turn the ricotta green.
To Assemble
  1. In a 9x13 casserole dish, spread enough sauce to coat the bottom evenly.
  2. Put about 1 -1 ½ tablespoons of the ricotta mixture in each shell. Some of the shells will break and won't be useable, usually I end up with a few leftover.
  3. Place stuffed shells in the pan in a single layer.
  4. Spoon remaining sauce evenly over the top.
  5. Sprinkle with 1 cup mozzarella cheese and ¼ cup parmesan.
  6. Cover with foil and bake 25-30 minutes, until bubbly.
  7. Remove foil and bake an additional 10 minutes, until cheese is fully melted and bubbly.

Notes

  • Pack the spinach in the measuring cup, you can use fresh or frozen
  •  
  • If you would like to freeze part of this recipe or are doubling it for freezing, just divide up the shells into portions appropriate for you or your family. Disposable pie plates or bread pans work great for this. Assemble as instructed, except the final topping with mozzarella and parmesan. I find those dry out in the freezer and are better when added fresh right before baking. Thaw before baking, or lower the oven temperature by 25 degrees and place frozen in a cold oven. I check halfway through cooking and sprinkle a couple tablespoons of water over the top if things are looking dry. Keep covered the whole time if baking directly from the freezer. 
  • If you'd like to make this dish more hearty, adding cooked meat to the sauce or the filling is a great way to do that.

Nutrition Information

Calories 618kcal (31%) Carbohydrates 72g (24%) Protein 30g (60%) Fat 23g (35%) Saturated Fat 11g (55%) Cholesterol 86mg (29%) Sodium 971mg (40%) Potassium 726mg (21%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 1425IU (29%) Vitamin C 16.4mg (18%) Calcium 466mg (47%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 618

% Daily Value*

Calories 618kcal 31%
Carbohydrates 72g 24%
Protein 30g 60%
Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 86mg 29%
Sodium 971mg 40%
Potassium 726mg 15%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 1425IU 29%
Vitamin C 16.4mg 18%
Calcium 466mg 47%
Iron 3.6mg 20%

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