Spinach and Cheese Stuffed Shells

Sometimes pictures say more than words. I don’t have anything specific to tell you about these, so I’ll just let the pictures do the talking instead.

Hope you don’t mind. 

Spinach and Cheese Stuffed Shells
Source: Branny Boils Over, adapted from Eating Well
Servings: 6
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    • 24 jumbo pasta shells
    • 1 tbsp. olive oil
    • 1 large onion, minced
    • 1 clove garlic, minced 
    • 2 cups spinach, chopped
    • 2 cups ricotta cheese
    • 1/2 cup grated Parmesan cheese, divided
    • 1/4 tsp. nutmeg
    • salt and pepper 
    • 3 cups prepared marinara sauce

1. Preheat oven to 375. Bring a large pot of lightly salted water to a boil.
2. Add the pasta shells and cook for 15 minutes or according to package directions. Drain and set aside.
3. Heat oil in a large skillet and add the onion and cook for 3-5 minutes, stirring frequently. Add the garlic and cook for 1 minute more.
4. Then add the spinach in batches until lightly wilted.
5. Meanwhile, in a medium bowl, combine the ricotta cheese, 1/4 cup of the grated Parmesan cheese, nutmeg, salt and pepper. Add in the onion/spinach mixture and stir until combined.
6. Fill each shell with a generous helping of the ricotta mixture.
7. Pour 1/3 cup of the marinara sauce into a 9×13 baking dish. Place the shells in a single layer and top with the remaining marinara sauce. Sprinkle with the remaining 1/4 cup of Parmesan cheese.
8. Bake for 30 minutes, then let rest 10 minutes before serving.

I haven’t had stuffed shells in a long time and these were delicious.

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  1. Thanks for the reminder of making stuffed shells! It's been awhile and I hope to make them soon!

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