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Close up on Ricotta and Spinach Stuffed shells after they are baked.

Simple Spinach and Ricotta Stuffed Shells

Teri & Jenny
This recipe for Simple Spinach and Ricotta Stuffed Shells is perfect for a weeknight dinner. Minimal ingredients make this easy to whip up. You can make ahead and pop in the refrigerator until you are ready to bake!
5 from 10 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course dinner
Cuisine Italian
Servings 6
Calories 342 kcal


  • 25 jumbo pasta shells
  • 2 tablespoons extra virgin olive oil
  • 1 cup marinara sauce
  • cup Parmesan, grated


  • 2 cups frozen spinach, thawed, drained and chopped
  • 2 cups part-skim ricotta
  • 1 egg, lightly beaten
  • 1 shallot, minced
  • 1 tablespoon thyme, minced
  • salt and pepper to taste


  • Preheat oven to 350°F.
  • Bring a large pot of water to a boil.
  • Add the pasta, as well as a generous amount of salt, and stir.
  • Cook the pasta until al dente, about 15 minutes.
  • Drain the pasta and toss with olive oil. Set aside.
  • Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat.
  • In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
  • Using a spoon, scoop a small amount of the filling and stuff into a pasta shell.
  • Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled.
  • Top the baking dish with a sprinkle of parmesan.
  • Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
  • Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown.
  • Remove from the oven and allow to rest for 5 minutes before serving.


Serving: 1gCalories: 342kcalCarbohydrates: 35gProtein: 19gFat: 14gSaturated Fat: 6gCholesterol: 58mgSodium: 453mgPotassium: 530mgFiber: 3gSugar: 4gVitamin A: 6732IUVitamin C: 8mgCalcium: 373mgIron: 3mg
Keyword baked pasta, stuffed pasta shells
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