Ricotta and Spinach Stuffed Pasta Shells

READY IN: 1hr 25mins
Recipe by Terese

A great Italian dish for vegetarians or pasta lovers.

Top Review by MollyJ

I used this recipe as a launching point for a Lenten supper. I could not find the large shells suitable for stuffing, so I used whole grain shells, medium sized. I used a jar of marinara and to that I sauteed and added onion, garlic, green peppers and mushrooms. I seasoned that with Italian Herb mix and a couple dashes of dried pepper flakes. I was going to add zucchini to that also but decided not to (time). Then I made a ricotta, cottage cheese combo with one egg and some added parmesan and black pepper. I cooked and drained spinach and stirred that into the ricotta. Then I layered noodles, sauce and ricotta mixture twice and topped it with some shredded mozarella. Baked it for 30-40 minutes, foil covered. Took foil off for the last 10 minutes. DS didn't like it--too many veggies--but DH and I enjoyed it. I served it with "Recipe #44889" and it was YUMMY!

Ingredients Nutrition


  1. Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
  2. Cool slightly.
  3. Preheat oven to moderate.
  4. Boil, steam or microwave spinach until just wilted; drain.
  5. Chop spinach finely, squeeze out excess liquid.
  6. Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
  7. Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
  8. Place pasta shells in dish; sprinkle with parmesan.
  9. Bake, covered, in moderate oven about 1 hour or until pasta is tender.

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