These easy spinach and ricotta stuffed shells will leave everyone wanting more! It is a family recipe that we have been making for years. Even the meat eaters of the family don’t complain when we serve this vegetarian dish. Its super filling, flavorful, cheesy goodness! You can sneak some spinach and onion in and no one will be complaining. These are surprisingly packed full of protein, and make an awesome dinner or meal prep for the week.
I hope you make these spinach and ricotta stuffed shells for your loved ones and everyone rants and raves about how delicious the dinner is. You will look like a superstar cook, and they don’t have to know how easy they really are to make, shhhh!
Okay now, lets get straight to the good stuff!
This stuffed pasta shell recipe is one of me and families favorites. We keep making time and time again and never get bored of it. It's easy to make, packed full of protein (for being a vegetarian dish especially) and so tasty!
Make this flavorful dish for dinner tonight served with a side salad or meal prep them for the week ahead!
- 30 Large conchiglie (Pasta Shells)
- 28oz tomato sauce
- 4 Cups of ricotta cheese
- 3 Cups baby spinach, chopped
- 4 Green onion stems, finely chopped
- ½ cup of grated parmesan
- 1 Tsp sea salt
- ½ Tsp black pepper
PREP: Set your oven rack to mid-high position in the oven and preheat the oven to 400° F. Get out 1 large baking dish or 2 medium sized baking dishes
PASTA: Cook the pasta according to the directions on the box. I will recommend that they are al dente (kind of chewy but not soft) when you strain them as they are easier to fill and will cook again in the oven – we don’t want soggy soft pasta. When straining run the pasta under cold water until they are fully cool and then toss them in a bowl lightly with olive oil, separating any pasta shells from each other. The oil is used in order to prevent the pasta from sticking to one another.
SAUCE: Using a large baking dish, spread tomato sauce in the bottom of the dish. You may need two baking dishes, depending on how big the baking dish is.
FILLING: In a medium sized bowl combine the ricotta, chopped spinach, finely chopped green onion, grated parmesan, sea salt and pepper. Spoon the mixture into the shells until full and place them on the tomato sauce in the baking dish. Repeat until all the shells are done.
BAKING: Bake in the oven for 20-25 minutes on 400° F until warmed through. Then for the last 5 minutes switch the oven to broil – be careful to not burn them! I recommend just staying by the oven for the last 5 minutes. They should just have a golden crisp on top and the sauce should be bubbling!
Serve hot with a side salad if you choose to, or pack them up as meal prep for the work week. So good!
I have a hard time finding these big shells in store, you can get them at Safeway sometimes.
Ricotta is expensive, but I always think of this as the "meat" of the meal, and its around the same cost as a pack of chicken breast.
If you like things to be really saucy, buy an extra can of tomato sauce. I like to use hunts tomato sauce for this recipe.
Ricotta is a blander cheese, so remember it needs more salt than most recipes. Don't be afraid to add more so the flavor really comes out in the baking process.
Serving Size:1 (6 Shells)
Amount Per Serving: Calories: 550
Calories are based upon ingredients I used and may differ to the brands used for this recipe.