Spinach Stuffed Shells

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

Carol Thames, 49, Annapolis, Md.

"These freeze perfectly, so I make a few batches at a time: delicious and convenient!"

Yield: Serves: 8
Cost per Serving: $1.18
Recipe from All You

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Recipe Time

Prep Time:
Bake: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 532
  • Fat: 22g
  • Saturated fat: 13g
  • Protein: 34g
  • Carbohydrate: 50g
  • Fiber: 4g
  • Cholesterol: 86mg
  • Sodium: 1622mg


  • 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)


  1. 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. 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. 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.
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