Ricotta & Spinach Stuffed Shells

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Serving: Serves 12, Serving Size 2 Shells
Prep Time: 25 Minutes
Cooking Time: Cook 38 Minutes

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November/December 2021 Dig In Magazine Recipe

Jumbo pasta shells filled with three cheeses, baked in marinara sauce. A crowd-pleasing vegetarian dinner.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 350 degrees Fahrenheit.

4. Cook jumbo shells according to package directions; drain and let cool.

5. In a large bowl, combine ricotta cheese, egg and garlic. Wash hands after handling raw eggs.

6. Stir in 1 cup mozzarella cheese, ½ cup Parmesan cheese, Italian seasoning, pepper and spinach.

7. Coat a 9x13-inch baking dish with cooking spray. Cover bottom of dish with 11/2 cups marinara sauce.

8. Stuff cooked shells with ricotta cheese mixture and arrange in prepared baking dish; cover with remaining marinara sauce. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheeses and bake uncovered for another 8 minutes or until cheese is melted and sauce is bubbling hot.

9. To freeze: Freeze stuffed shells right in their baking dish for up to 3 weeks. Prepare according to the recipe; let cool. When cool, wrap tight with plastic wrap and foil and freeze. Defrost in refrigerator for 2 days, then reheat in a 375 degrees Fahrenheit oven, with additional sauce, for 30 minutes or until internal temperature reaches 165 degrees Fahrenheit as verified with an instant-read food thermometer.

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Nutrition Facts

Nutrition Information Per Serving
Calories: 385
Total Fat 16 g
Saturated Fat 8 g
Cholesterol 57 mg
Sodium 604 mg
Carbohydrates 41 g
Fiber 3 g
Sugars. 7 g
Protein 21 g