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Spinach Stuffed Shells

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps


Prep time 35 mins
Bake time 1 hr
Yield Serves: 8
Carol Thames, 49, Annapolis, Md."These freeze perfectly, so I make a few batches at a time: delicious and convenient!"


  • Salt and pepper
  • 1 12-oz. box jumbo shell pasta
  • 15 ounces ricotta
  • 1 10-oz. box frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup grated Parmesan
  • 1/4 cup grated pecorino
  • 1 large clove garlic, minced
  • 1 tablespoon chopped parsley
  • 4 cups shredded mozzarella
  • 1 large egg, beaten
  • 5 cups jarred tomato sauce (about 2 24-oz. jars)

Nutrition Information

  • calories 532
  • fat 22 g
  • satfat 13 g
  • protein 34 g
  • carbohydrate 50 g
  • fiber 4 g
  • cholesterol 86 mg
  • sodium 1622 mg

How to Make It

  1. Preheat oven to 400°F. In a large pot of boiling, salted water, cook shells 2 minutes less than time specified on package, about 9 minutes. Drain and rinse with cool water.

  2. In a large bowl, mix ricotta, spinach, Parmesan, pecorino, garlic, parsley and 2 cups mozzarella. Season with salt and pepper. Stir in egg.

  3. Spread half of tomato sauce in a 9-by-13-inch dish. Fill each shell with 1 heaping Tbsp. ricotta mixture and place open side up in dish. Spoon remaining sauce over shells; sprinkle with remaining mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 20 to 30 minutes, until bubbling. Let stand 5 minutes; serve.