• Prep Time: 15 min
  • Cooking Time: 20 min
  • Serves: 4

Spinach and Ricotta Stuffed Pasta Shells

  • Recipe Submitted by on

 Ingredients List

  • 12 jumbo pasta shells
  • 1 jar RAGU Homestyle sauce (I used Thick and Hearty Traditional)
  • 15 oz. whole-milk ricotta
  • 1 large egg
  • 3/4 cup shredded mozzarella cheese
  • 1 and 1/2 cup fresh spinach, roughly chopped
  • 1/2 teaspoon Italian seasoning
  • 1 garlic clove, minced or grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella, for topping
  • chopped Italian parsley, for garnish


Cook pasta shells according to instructions on the package. Drain, keep warm.
Preheat oven to 350 degrees F.
Spread pasta sauce on the bottom of 13" x 9" baking dish. Set aside.
In a medium mixing bowl, mix together ricotta cheese, mozzarella cheese, egg, garlic, seasoning, salt, pepper and chopped spinach.
Fill each pasta shell with cheese filling and arrange in the sauce.
Sprinkle additional mozzarella cheese over each shell.
Bake for 20 to 25 minutes or until the sauce is bubbling on the edges.
Let sit for 10 minutes in room temperature before serving.

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