Spinach and Ricotta Stuffed Shells

  • Makes: 8 servings
  • Prep Time: 60 min

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20 jumbo pasta shells
2 cups Bellwether Farms Whole Milk Basket Ricotta
1 cup chopped frozen spinach, thawed and drained
2 cups marinara sauce
1 egg, beaten
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste


Preheat your oven to 375°F. Cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and set them aside.

In a large mixing bowl, combine 2 cups of Bellwether Farms Whole Milk Basket Ricotta cheese, 1 cup of chopped spinach, 1 beaten egg, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp garlic powder, salt, and pepper. Mix everything together until well combined.

Take each cooked pasta shell and stuff it generously with the spinach and ricotta mixture.

Arrange the stuffed shells in a baking dish, placing them close together.

Pour 2 cups of marinara sauce over the stuffed shells, making sure they are well covered. Sprinkle the remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese over the top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.

Remove the foil and continue baking for an additional 5-7 minutes or until the cheese on top turns golden brown.

Let the stuffed shells cool for 10-15 minutes before serving.