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Spinach-Ricotta Stuffed Shells


  • 12 jumbo pasta shells
  • 10 oz. frozen spinach
  • 15 oz. ricotta cheese
  • ½ c. Parmesan cheese
  • 1 large egg
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 jar Marinara Sauce
  • 1 c. whole milk mozzarella cheese, shredded


  1. Preheat oven to 350 degrees.
  2. Cook 12 jumbo pasta shells according to package directions. Meanwhile, thaw frozen spinach and drain excess liquid.
  3. In a medium bowl, combine ricotta, Parmesan, salt, pepper, egg & spinach.
  4. Drain pasta and stuff the cooked shells with ricotta mixture using either a spoon or piping bag.
  5. Pour half of the Victoria Marinara into the bottom of a rectangle baking dish.
  6. Next fill the dish with the stuffed shells. Top with the rest of the Marinara and mozzarella cheese.
  7. Bake for 30 minutes or until the cheese is fully melted and bubbly. Serve warm and enjoy!