Randy Mayor; Leigh Ann Ross
6 servings (serving size: 4 stuffed shells and about 1/3 cup sauce)

These rich and cheesy spinach and ricotta-stuffed shells are the ultimate Italian comfort food. Substitute various cheeses, such as Asiago or feta, in place of Parmesan and other dried herbs, such as thyme, basil, or dill, in place of oregano.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.

Step 3

Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.

Ratings & Reviews

lynnarnold's Review

April 07, 2014
The whole family loved it! I used fresh baby spinach that I sliced in ribbons and added shredded mozzarella to the ricotta filling and on top before baking.

MegaFest's Review

February 21, 2013
This is a great recipe. Anyone on weight watchers it is 8 points for 4 shells. I sauteed the minced garlic before putting it into the spinach/cheese mixture. The first time I made it I didn't like the raw garlic taste.

JanineC's Review

March 24, 2012
Big hit! Used onion powder like suggested in cheese, also microplaned a garlic clove for extra flavor. Added some turkey sausage and mushrooms to filling then used 44oz. jar of sauce. Sprinkle mozarella on top for last 5 minutes. Everyone liked, even my picky teenager that said she doesn't like ricotta (she called the leftovers)!

Seriously35's Review

June 25, 2011
This receipe was a huge hit - my picky eight yr old declared it "awesome!" I added extra parmesan and shredded mozzarella (part-skim) in the filling and sprinkled some garlic salt on top. After the 30 minutes of cooking, I took the cover off, added some more shredded mozarella on top and put it back in the over for five minutes. Fantastic!

Cocoems's Review

April 28, 2011
Made this the other night for my fiancé and I, and it was delicious. Used store bought sauce & I only had 1.75 cups of Ricotta, so I used Lowfat Greek yogurt for the other .75 cup. Also I was missing onion powder, so I used a seasoning in its place that had onion powder in it. My husband-to-be loves cheese so we added extra mozzarella cheese to the top of his. While this was great the first night, it tastes even better the second day.

Katieusc's Review

December 12, 2010
I used jarred sauce (roasted garlic) and went through the entire jar w/ 1/2 cup on the bottom of the pan and the rest poured on top. I didn't have any onion powder but I don't think it mattered, the recipe had good flavor - was not lacking for cheese and you could taste enough of the spinach to overpower the blandness of ricotta. I didn't feel these were "light" at all - maybe it was the sauce, or maybe it has to do w/ the brand of cheese? I always use Sorrento? I wouldn't serve this at a "special occasion" but I would serve it to guests. Added some salad and garlic bread.

al2nc25's Review

April 11, 2010
My husband and I really enjoyed this, but it definitely tasted like a lightened up version. It was good enough to satisfy a craving for the “real” kind and I will make it again, but I would not serve it to guests. The changes I made: I used jarred sauce which worked well and sprinkled just a little grated mozzarella cheese at the end and broiled for ~5 minutes.

LizzGates84's Review

March 08, 2010
These are awesome!! I make these at least once or twice a month. My husband and my daughter love them also. They freeze really well too.

Goldberg's Review

November 08, 2009
This recipe was great and froze well. We used jarred pasta sauce instead of making our own and it was very good. It's a great vegetarian meal.

snoopka's Review

September 02, 2009
Nothing special. Definitely needs something. Will not make again. CL has many other recipes that are much better!