Stuffed Shells with Spinach and Ricotta

  • Author: Marina Backes


These stuffed shells are so good.  They are delicious and your family will really love them.  Enjoy!



  1. 24 fl oz Marina’s Tomato Sauce
  2. 12 large pasta shells plus 2-3 extra ones in case some of the shells break during cooking.
  3. 1 tablespoon olive oil.
  4. 17 oz fresh spinach.
  5. 9 oz ricotta cheese.
  6. sea salt and freshly ground black pepper, to taste.
  7. grated hard cheese to serve.


Preheat the oven to 350F and fill the pan  with marinara sauce.

Meanwhile, cook the pasta shells until al dente, as per instructions on the package. Drain well.

Heat a lug of olive oil in a large skillet  and add spinach and cook for about 7 minutes or until all the leaves turn dark green.

Drain it well, removing all the excess moisture.

Combine the spinach with ricotta cheese, salt and pepper to taste and stuff shells with the mixture, using about 1 tablespoon of stuffing for each shell.

Place the stuffed shells on top of the marinara sauce. Bake for 15-20 minutes or until golden. Sprinkle with your favorite grated hard cheese to garnish. Enjoy!

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