Garlicky Spinach Ricotta Shells

Garlicky Spinach Ricotta Shells


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Plan ahead and enjoy ultra cheesy spinach shells! If you're not in the mood for a typical marinara sauce, a creamy Alfredo works wonders with these little delights as well.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

3-4 servings


  • 1 (12 oz.) box jumbo pasta shells, cook and drain
  • 1 T. olive oil
  • 4 cloves garlic, minced
  • 6 C. fresh spinach, chopped
  • 1 large container ricotta cheese
  • 1 ½ C. mozzarella, shredded
  • 1 C. Parmesan cheese
  • 2 eggs
  • 1 T. dried basil
  • 2 tsp. oregano
  • Salt and pepper to taste
  • 1 jars pasta sauce

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In a large skillet, heat oil and sauté garlic until fragrant. Add spinach and cook until wilted. In a greased baking dish, pour pasta sauce at the bottom. In a large bowl, combine spinach, mozzarella, Parmesan, eggs, basil, oregano, salt, and pepper. Stuff shells and arrange in pasta sauce. Cover with the remaining sauce and either cover and store in the freezer for up to 3 months, or immediately bake at 375 degrees for 25 minutes covered with foil, and an additional 15 uncovered.

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