Baked pasta shells with ricotta and tomato sauce

Baked pasta shells with ricotta and tomato sauce

Mar 31 2021


1 hour

Serves 5

In this easy spinach and ricotta stuffed shells recipe, some yummy cheese combined with spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner. The plus side is that you can make it all ahead of time and just heat it up at dinner... My shortcut is to use good quality store bought pasta sauce which saves a lot of time!


  • 1 box of jumbo pasta shells
  • 1 bag of frozen spinach, thawed and squeezed
  • 1 container of 12 oz ricotta ( use vegan if you want)
  • 1 cup of mozzarella cheese, shredded
  • 2 garlic cloves, crushed
  • 1/2 cup o parmesan
  • 1 egg
  • 1 bunch of fresh basil leaves
  • 1 18 oz jar of organic pasta sauce


Preheat the oven to 375 degrees F.

Cook the pasta shells according to packaging instruction but make sure they're al dente. You want them under cooked because they will cook more in the oven with the sauce.

In a food processor combine the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper and pulse until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
Cover with the remaining sauce and bake for 35-40 minutes until the top begins to brown and the sauce begins the bubble.

Serve warm with a dusting of Parmesan.

Leave a comment