Recipes / Dinner

Spinach Ricotta Stuffed Shells

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Spinach Ricotta Stuffed Shells

Tricia
The Cook
8 Servings
9 Ingredients
5 Comments

Filled with a delightfully creamy blend of flavorful cheeses and fresh spinach these Spinach Ricotta Stuffed Shells make a comforting pasta dish you can freeze ahead for an easy dinner when you need it most.

Read More
8 Servings
9 Ingredients
5 Comments

Ingredients

  • 24 individual Jumbo/Large Shells
  • 24 fluid ounces Marinara Sauce
  • 30 ounces Ricotta Cheese
  • 2 cups chop Spinach
  • 1 teaspoon Garlic Powder
  • ½ cups Parmesan Cheese, Grated
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ½ cups Mozzarella Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook the pasta according to the package directions, al dente.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook the pasta according to the package directions, al dente.
  2. Drain and run under cold water to cool.
  3. Spread the marinara sauce in the bottom of a large baking dish.
  4. In a bowl, combine the ricotta, spinach, garlic powder, Parmesan, salt and pepper.
  5. Spoon the mixture into the shells and place them on top of the sauce.
  6. Drizzle some of the sauce over top.
  7. Sprinkle the shells with the mozzarella.
  8. Bake at 400 until heated through, 10 to 12 minutes.

Categories

traditional, nut-free, fall, winter, spring, summer, egg-free, shellfish-free

Categories

traditional, nut-free, fall, winter, spring, summer, egg-free, shellfish-free

5 Comments

Join the discussion

  1. This looks really good, my family loves pasta dishes. I would love for you to share at my weekly linky. Come strut your stuff.

    Reply

  3. Thanks for the recipe and review! I’ve been using the generic stuff, but I’m going to try this new formula of PAM. You are SO right about the baked on film too.

    Reply

  4. I love this recipe! I like to make it at least once a month if I can!
    I do add 1 lb of ground Italian Sausage to it for my meat loving hubby if I can! I cook it up (fry it), drain the grease off, then add it to the cheese mixture and crumble a little bit on top of them for garnish. Yummy! Thanks for sharing! Oh, and it does freeze wonderfully!

    Reply