• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stuffed Pasta Shells with Spinach and Ricotta

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 1 lb Fresh spinach
  • 1/3 lb Whole milk mozzarella
  • -cheese; grated
  • 1/3 lb Whole milk ricotta cheese
  • 1/4 c Minced sundried tomatoes
  • 2 Cloves garlic; minced
  • 1 tb Chopped fresh basil OR 1
  • -teaspoon dried basil
  • Salt and pepper
  • 1 Egg; lightly beaten
  • 20 lg Pasta shells OR 1/2 pound
  • -pasta
  • 2 ts Olive oil
  • 1 c Spaghetti sauce; homemade OR
  • -storebought
  • 1/2 c Grated Parmesan cheese


Preheat oven to 375F. Wash and drain spinach. Remove thick stems. Place
spinach in a pot with just the water clinging to the leaves. Cover and cook
until spinach wilts. Drain in a sieve. When cool, squeeze dry and chop

Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper.
Stir in egg.

Boil pasta shells until still slightly underdone, about 10 minutes. Drain
and transfer to a bowl. Toss with oil.

Spread spaghetti sauce in a baking dish just large enough to hold the pasta
shells in one layer. Fill each shell with about 1-1/2 tablespoons of the
spinach mixture, then arrange in dish filling side up. Sprinkle with
cheese. Cover and bake 45 minutes. Serves 4 or more

Notes: Perfect with Woodbridge Chardonnay

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