Spinach and Ricotta-Stuffed Shells

Spinach and Ricotta–Stuffed Shells
Photo: Marcus Nilsson
Hands On Time:
20 mins
Total Time:
40 mins
4 serves


  • 20 jumbo pasta shells (about half a 12-ounce box)

  • 1 24-ounce jar marinara sauce

  • 2 15-ounce containers ricotta

  • 2 cups baby spinach, chopped

  • ½ cup grated Parmesan (2 ounces)

  • kosher salt and black pepper

  • ½ cup grated mozzarella (4 ounces)

  • green salad (optional)


  1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions. Drain and run under cold water to cool.

  2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.

  3. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce.

  4. Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.

  5. Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

Nutrition Facts (per serving)

794 Calories
47g Fat
49g Carbs
44g Protein
Nutrition Facts
Calories 794
% Daily Value *
Total Fat 47g 60%
Saturated Fat 24g 120%
Cholesterol 141mg 47%
Sodium 1390mg 60%
Total Carbohydrate 49g 18%
Total Sugars 9g
Protein 44g
Calcium 798mg 61%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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