Spinach Stuffed Shells

50 minutes


  • 1 (12 oz) package jumbo pasta
  • 2 (10 oz) packages frozen chopped spinach, thawed
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 Tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 (24 oz) jar of marinara
  • 1 bag salad mix -side


  1. Preheat oven to 350 degrees F. Spray a 9×13 inch dish with cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later.
  2. Prepare pasta according to package instructions; drain and rinse under cold water.
  3. Squeeze all of the liquid out of the spinach using paper towels or a dish towel. Place spinach in a large mixing bowl.
  4. Add ricotta, 1.5 cups of the mozzarella, Parmesan, egg, basil, salt, and garlic powder to the bowl with the spinach and stir well. Stuff each shell with about 2 Tablespoons of the spinach mixture.
  5. Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining half of the marinara sauce over top. Sprinkle with remaining 1/2 cup of mozzarella.
  6. Cover with foil and bake for about 30 minutes or until heated through. Remove the foil cover during the final 5-10 minutes to allow cheese to brown.

Quick Tip

Prep these ahead of time through step 5 then place in fridge until ready to bake. You can also freeze this meal before baking and then bake for 50-60 minutes.