clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegetarian spinach and ricotta stuffed shell

Vegetarian Spinach and Ricotta Stuffed Shells

  • Author: Mark Feldman
  • Total Time: 1 hour 15 minutes
  • Yield: 10 1x


We’re setting out to create a vegetarian shells recipe that’s just as tasty as Grandma’s: Vegetarian Spinach and Ricotta Stuffed Shells.


Units Scale
  • 11/2 cup ricotta cheese (low fat)
  • 1 egg
  • 1/4 cup grated parmesan cheese + extra for topping
  • 2 jars of Marinara sauce
  • 8 oz mozzarella (skim) divided; 4 oz cut into quarter-inch cubes, 4 oz shredded
  • 10 oz fresh baby spinach
  • 24 jumbo shells (try to find whole grain)
  • 1/8 tp. garlic power
  • 1/2 tp. Italian seasoning
  • 1/2 tp. sea salt
  • 1/2 tp. black pepper
  • 1 T. olive oil


Make Pasta and Prepare Filling

Boil shells until partially cooked, 3 to 4 minutes. Drain and set aside.

In a bowl, combine parmesan, ricotta, egg, cubed mozzarella, spices, salt, and pepper.

Saute spinach in olive oil and cool.

Add spinach to the ricotta mixture and stir until combined.


Pour 1 1/2 cups of sauce to cover the bottom of a 9 x 13-inch baking dish. 

Filling Station

Fill each shell with approx. 1-2 T of filling. Seal and place seem side down in the baking dish.

Cover shells with sauce, remaining mozzarella, and parmesan. Use extra sauce when plating and for next-day leftovers.


Cover with foil and bake in a 350-degree oven for 15 minutes. Remove foil and cook another 10-15 minutes until cheese is bubbly.

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: Italian