Photo: Ryan Benyi; Styling: Stephana Bottom
Prep Time:
20 Mins
Cook Time:
1 Hour
Yield:
Serves 6

Pasta shells are a fun option on pasta night, and a clever way to sneak in those good-for-you veggies in case you have an eagle-eyed eater. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly.

How to Make It

Step 1

Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.

Step 2

Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.

Step 3

Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.

Ratings & Reviews

fallingsnow's Review

Irishqueen10
July 24, 2013
Great recipe...will be making it again! I made a double batch of the cheese filling so I could use up all of the shells. I froze half for another night, and they came out great. For the second batch, I left the mozzarella cheese off the top. To me, the recipe is already so cheesy it just wasn't needed.

Great even for non-vegetarians!

proudmom25
January 05, 2016
Really good! Even my meat-loving husband had to admit he likes it. We make it on a regular basis now. Have sometimes had to substitute the ricotta for 'quark' since not all stores in Germany have ricotta, but it still works and is delicious!

Great Make Ahead Meal

LaurenJayne18
January 04, 2016
I stocked my freezer with these shells and really enjoyed them for dinner later on!  For step-by-step photos, visit: http://www.icancookthat.org/2015/10/freezer-friendly-spinach-and-ricotta-stuffed-shells.html

hmckillip's Review

mosquera
April 10, 2014
MUCH better with fresh spinach. I sauté the spinach first in a little bit of olive oil to wilt it before adding it to the cheese mixture. My youngest is a super-picky eater and he gobbles this up. We've also served it to company and when I've taken meals to friends. Everyone loves it! If you're short on time, I'll cook up some penne or rigatoni pasta, add it to the spinach/cheese mixture and then dump it all in the pan and follow the rest of the directions as is. So much easier than stuffing shells!

TMolina001's Review

flambe99
December 15, 2013
N/A

GlenGerson's Review

marretje
September 25, 2013
These look good but i think more veggies and less of these cheeses is even better for me. I too prefer fresh spinach. Never the less thanks for posting.

Nena0984's Review

fallingsnow
May 16, 2013
N/A

Onecentinvegas's Review

Brandy
February 28, 2013
Made this with fresh spinach for dinner last night. Husband ate 3 big helpings and couldn't stop raving about it. I thought it was good, but not fall-down-dead delicious. Still, it is good to eat meatless sometimes, and this fit the bill.

BamaInSnow's Review

TMolina001
February 05, 2013
We used fresh spinach with smaller shells, and it was great. It also reheated well.

proudmom25's Review

Mom91360
May 11, 2012
N/A