This Stuffed Pasta Shells with Ricotta & Spinach recipe comes courtesy of my good friend RoseAnna. The same friend that shared her Cranberry Pistachio Biscotti, Authentic Italian Meatballs and Authentic Italian Pasta Sauce recipes when I was writing my Recipe Book.
This pasta dish takes no time at all to put together and ready to serve after 30 minutes or so in the oven. And the best part is you can feed the whole family for under $20! So if you are looking for a budget-friendly recipe you can quickly make on a weeknight, this one is for you.
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Recipe Tips
- The easiest way to fill the pasta shells is to use a piping bag. Much easier than using a spoon!
What is Al Dente
When making pasta, it’s important to cook it al dente to ensure the best texture possible. If you are not familiar with the term “al dente,” it means cooking the pasta so it’s still chewy and firm and will hold its shape when the sauce is added to it.
Recipe Variation
You can make this recipe using Manicotti or Cannelloni shells. Cook them al dente and use a piping bag to fill them being careful not to tear or break the noodles.
Recipe FAQ’s
A few substitutes for the ricotta cheese are: cottage cheese, cream cheese or Mascarpone. If none of those sound good, you can fill the shells with the meat mixture from my Authentic Italian Meatballs recipe. Or try my Italian Stuffed Pasta Shells recipe.
You can use some Finely Chopped Mushrooms or some chopped Fresh Basil. If you want to experiment a bit, add a little pesto sauce to the ricotta cheese.
Gather your Ingredients
You will need the following ingredients to make this Stuffed Pasta Shell recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Jumbo Pasta Shells – make sure you get the large shells. Medium sized shells will not work very well
- Mozzarella – if needed you can substitute for another melty cheese
- Ricotta Cheese – or substitute for cottage cheese or even a meat mixture
- Frozen Chopped Spinach – make sure it is thawed out before adding it to the ricotta cheese
- Parmesan Cheese – grated or shredded parmesan will work
- Pasta Sauce – use your favorite brand and flavor pasta sauce
How to Make Stuffed Pasta Shells
- In a saucepan, boil the pasta shells “al dente” according to the directions on the box.
- In a mixing bowl, combine 3 cups of mozzarella cheese, ricotta cheese and the spinach and mix well.
- Stuff the cheese mixture into the cooked pasta shells, being careful not to tear the pasta. While stuffing the shells, have the pasta sauce warming in a saucepan on the stove.
- Spoon some heated pasta sauce onto the bottom of a lightly greased 9 x 13 baking dish.
- Arrange the stuffed shells in the baking dish and pour the remaining pasta sauce over the shells.
- Sprinkle the remaining mozzarella and parmesan cheese over the top of the pasta. Loosely cover the pan with aluminum foil and bake for 30 minutes. If desired, remove the foil and broil for a minute or two.
Stuffed Pasta Shells with Ricotta & Spinach
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Ingredients
- 12 oz Jumbo Pasta Shells
- 4 Cups Mozzarella, shredded
- 15 oz Ricotta Cheese
- 10 oz Frozen Chopped Spinach, thawed
- ½ Cup Parmesan Cheese
- 24 oz Pasta Sauce
Instructions
- In a saucepan, boil the pasta shells “al dente” according to the directions on the box.
- In a mixing bowl, combine 3 cups of mozzarella cheese, ricotta cheese and the spinach and mix well.
- Stuff the cheese mixture into the cooked pasta shells, being careful not to tear the pasta. While stuffing the shells, have the pasta sauce warming in a saucepan on the stove.
- Spoon some heated pasta sauce onto the bottom of a lightly greased 9 x 13 baking dish.
- Arrange the stuffed shells in the baking dish and pour the remaining pasta sauce over the shells.
- Sprinkle the remaining mozzarella and parmesan cheese over the top of the pasta. Loosely cover the pan with aluminum foil and bake for 30 minutes. If desired, remove the foil and broil for a minute or two.