Spinach Ricotta Stuffed Lumaconi Bake

Spinach Ricotta Stuffed Lumaconi Bake


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Enjoy creamy spinach ricotta-stuffed shells in this simple casserole. Serve this hearty vegetarian dish with fresh basil for a fresh spin.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

6-8 servings


  • 1 (17 oz.) package Lumaconi pasta, cooked and drained
  • 1 jar pasta sauce
  • 2 tsp. minced garlic
  • 2 tsp. oregano
  • 1 tsp. dried basil
  • 1 tsp. sugar
  • 2 C. fresh spinach, cooked and drained
  • 2 C. ricotta cheese
  • 1 C. Parmesan cheese, grated
  • 1 tsp. crushed red pepper flakes
  • Salt and pepper to taste

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In a bowl, stir together pasta sauce, garlic, oregano, basil, and sugar. Spread a thin layer of sauce at the bottom of a baking dish. In a separate large bowl, combine ricotta, spinach, Parmesan, red pepper flakes, salt, and pepper. Fill Lumaconi shells with spinach ricotta blend and arrange in baking dish. Pour remaining sauce over the top and bake at 350 degrees for 20 minutes.

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