30 Spinach and Ricotta Stuffed Shell Recipes for Easy Dinners

When it comes to easy, delicious, and crowd-pleasing dinners, nothing beats stuffed shells. They’re comforting, versatile, and perfect for busy weeknights or casual gatherings. Lately, I’ve become obsessed with spinach and ricotta stuffed shells.

The combination of creamy ricotta and vibrant spinach nestled inside tender pasta shells is simply irresistible. In this post, I’m excited to share with you my favorite collection: “30 Spinach and Ricotta Stuffed Shell Recipes for Easy Dinners.”

Whether you’re a seasoned home cook or just looking for a quick and easy weeknight meal, these recipes are sure to become staples in your household.

1. Classic Spinach and Ricotta Stuffed Shells

My go-to recipe for any occasion. It’s simple yet so satisfying.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. Cook the pasta shells according to package instructions.
3. In a medium bowl, mix ricotta, spinach, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup of marinara sauce on the bottom of a baking dish.
5. Stuff each shell with the ricotta mixture and place them in the dish.
6. Pour the remaining marinara sauce over the shells.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for another 10 minutes until bubbly.

2. Spinach and Ricotta with Sausage

Add some sausage for a heartier meal.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 egg
• 1 cup cooked Italian sausage, crumbled
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. Cook the pasta shells as directed.
3. Combine ricotta, spinach, egg, sausage, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup of marinara sauce in a baking dish.
5. Fill each shell with the ricotta mixture and place in the dish.
6. Pour the remaining sauce over the shells.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake an additional 10 minutes.

3. Three-Cheese Spinach and Ricotta Stuffed Shells

For the cheese lovers out there.

Ingredients:

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup cottage cheese
• 1 cup fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups Alfredo sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. Cook the pasta shells following package instructions.
3. Mix ricotta, cottage cheese, spinach, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup of Alfredo sauce on the bottom of a baking dish.
5. Stuff each shell with the cheese mixture and arrange in the dish.
6. Top with remaining Alfredo sauce.
7. Cover and bake for 25 minutes.
8. Uncover and bake for 10 more minutes.

4. Spinach and Ricotta Stuffed Shells with Mushrooms

A vegetarian delight with earthy mushroom flavors.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sautéed and diced
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. Cook pasta shells as instructed on the package.
3. In a bowl, mix ricotta, spinach, mushrooms, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff shells with the mixture and place in the dish.
6. Cover with remaining sauce.
7. Cover and bake for 25 minutes.
8. Uncover and bake 10 more minutes.

5. Spinach and Ricotta with Pesto

A fresh twist with a basil pesto sauce.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 egg
• 1/2 cup basil pesto
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. Cook the pasta shells according to package directions.
3. Combine ricotta, spinach, egg, pesto, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1/2 cup of pesto on the bottom of a baking dish.
5. Stuff the shells with the mixture and arrange in the dish.
6. Top with remaining pesto.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake another 10 minutes.

6. Spinach and Ricotta with Artichokes

A Mediterranean-inspired dish with artichoke hearts.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup canned artichoke hearts, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as directed.
3. Mix ricotta, spinach, artichokes, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup marinara in a baking dish.
5. Fill shells with the mixture and place in the dish.
6. Cover with remaining sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake 10 additional minutes.

7. Spinach and Ricotta with Chicken

Perfect for a protein-packed dinner.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup cooked chicken, shredded
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups Alfredo sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions.
3. Mix ricotta, spinach, chicken, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup Alfredo sauce in a baking dish.
5. Stuff shells with the mixture and place in the dish.
6. Top with remaining Alfredo sauce.
7. Cover and bake for 25 minutes.
8. Uncover and bake another 10 minutes.

8. Spinach and Ricotta with Sun-Dried Tomatoes

For a tangy, sun-kissed twist.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells following package directions.
3. Combine ricotta, spinach, sun-dried tomatoes, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff the shells and place in the dish.
6. Cover with remaining marinara.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake 10 more minutes.

9. Spinach and Ricotta with Shrimp

Seafood lovers will adore this elegant dish.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup cooked shrimp, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups Alfredo sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as instructed.
3. In a bowl, mix ricotta, spinach, shrimp, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup of Alfredo sauce in a baking dish.
5. Stuff the shells and arrange in the dish.
6. Top with remaining Alfredo sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake another 10 minutes.

10. Spinach and Ricotta with Bacon

Smoky, crispy bacon adds a delicious touch.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup cooked bacon, crumbled
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as directed.
3. Mix ricotta, spinach, bacon, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff shells with the mixture and place in the dish.
6. Cover with remaining marinara.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake 10 additional minutes.

11. Spinach and Ricotta with Roasted Red Peppers

Sweet roasted red peppers make this dish special.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup roasted red peppers, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells following the package directions.
3. Combine ricotta, spinach, roasted red peppers, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff each shell and place in the dish.
6. Cover with remaining marinara.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for 10 more minutes.

12. Spinach and Ricotta with Broccoli

Healthy and delicious with a green twist.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup cooked broccoli, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups Alfredo sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions.
3. Mix ricotta, spinach, broccoli, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup Alfredo sauce in a baking dish.
5. Stuff shells with the mixture and place in the dish.
6. Top with remaining Alfredo sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake another 10 minutes.

13. Spinach and Ricotta with Alfredo

Classic combination with rich Alfredo sauce.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups Alfredo sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as directed.
3. Mix ricotta, spinach, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup Alfredo sauce in a baking dish.
5. Stuff shells with the mixture and place in the dish.
6. Top with remaining Alfredo sauce.
7. Cover and bake for 25 minutes.
8. Uncover and bake an additional 10 minutes.

14. Spinach and Ricotta with Creamy Garlic Sauce

A garlic lover’s dream with a creamy touch.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 4 cloves garlic, minced
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups creamy garlic sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions.
3. Combine ricotta, spinach, garlic, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup creamy garlic sauce in a baking dish.
5. Stuff each shell and place in the dish.
6. Top with remaining sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for 10 more minutes.

15. Spinach and Ricotta with Lemon Zest

Bright and zesty with a hint of lemon.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 lemon, zested
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as instructed on the package.
3. Mix ricotta, spinach, lemon zest, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff shells with the mixture and arrange in the dish.
6. Cover with remaining marinara.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for 10 more minutes.

16. Spinach and Ricotta with Alfredo and Bacon

Rich Alfredo sauce and savory bacon make this dish unforgettable.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup cooked bacon, crumbled
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups Alfredo sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions.
3. Mix ricotta, spinach, bacon, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup Alfredo sauce in a baking dish.
5. Stuff each shell and place in the dish.
6. Top with remaining sauce.
7. Cover and bake for 25 minutes.
8. Uncover and bake another 10 minutes.

17. Spinach and Ricotta with Kale

A nutritious and hearty option with kale.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup fresh kale, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as directed.
3. Combine ricotta, spinach, kale, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff shells with the mixture and place in the dish.
6. Cover with remaining marinara.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake 10 more minutes.

18. Spinach and Ricotta with Ricotta and Parmesan

Double the ricotta, double the deliciousness.

Ingredients:

• 20 jumbo pasta shells
• 3 cups ricotta cheese (1 extra cup for topping)
• 1 cup fresh spinach, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as per package instructions.
3. Mix 2 cups ricotta, spinach, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff each shell and place in the dish.
6. Top with remaining marinara and 1 cup ricotta.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for 10 more minutes.

19. Spinach and Ricotta with Ricotta Salata

Unique and flavorful with ricotta salata.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup ricotta salata, crumbled
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions.
3. Combine ricotta, spinach, ricotta salata, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff the shells and place in the dish.
6. Cover with remaining marinara.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake another 10 minutes.

20. Spinach and Ricotta with Goat Cheese

Tangy and creamy with the addition of goat cheese.

Ingredients:

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup goat cheese, crumbled
• 1 cup fresh spinach, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as directed on the package.
3. In a bowl, mix ricotta, goat cheese, spinach, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff each shell with the cheese mixture and place them in the dish.
6. Top with the remaining marinara sauce.
7. Cover the dish with foil and bake for 25 minutes.
8. Uncover and bake for another 10 minutes until bubbly.

21. Spinach and Ricotta with Feta

A Greek-inspired twist with crumbled feta cheese.

Ingredients:

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1 cup fresh spinach, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cook pasta shells according to package instructions.
3. In a bowl, mix ricotta, feta, spinach, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff each shell with the cheese mixture and place them in the dish.
6. Top with the remaining marinara sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for an additional 10 minutes.

22. Spinach and Ricotta with Blue Cheese

For those who love the bold flavor of blue cheese.

Ingredients:

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup blue cheese, crumbled
• 1 cup fresh spinach, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups creamy blue cheese sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as directed.
3. Mix ricotta, blue cheese, spinach, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup of blue cheese sauce in a baking dish.
5. Stuff shells with the mixture and place in the dish.
6. Top with remaining blue cheese sauce.
7. Cover and bake for 25 minutes.
8. Uncover and bake another 10 minutes.

23. Spinach and Ricotta with Roasted Garlic

Garlic lovers rejoice with this roasted garlic variation.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 head roasted garlic, mashed
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups Alfredo sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells following the package instructions.
3. Combine ricotta, spinach, roasted garlic, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup Alfredo sauce in a baking dish.
5. Stuff shells with the mixture and arrange in the dish.
6. Top with remaining Alfredo sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for an additional 10 minutes.

24. Spinach and Ricotta with Butternut Squash

A sweet and savory combo with roasted butternut squash.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup roasted butternut squash, mashed
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups Alfredo sauce
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cook pasta shells as instructed on the package.
3. Mix ricotta, spinach, butternut squash, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup Alfredo sauce in a baking dish.
5. Stuff shells with the mixture and place them in the dish.
6. Top with remaining Alfredo sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for an additional 10 minutes.

25. Spinach and Ricotta with Asparagus

Fresh and vibrant with the addition of asparagus.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup cooked asparagus, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cook pasta shells as directed on the package.
3. In a bowl, mix ricotta, spinach, asparagus, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff each shell with the mixture and place them in the dish.
6. Top with the remaining marinara sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for another 10 minutes.

26. Spinach and Ricotta with Zucchini

A light and fresh dish with diced zucchini.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup zucchini, diced and sautéed
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as instructed.
3. Mix ricotta, spinach, zucchini, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff shells with the mixture and arrange in the dish.
6. Top with remaining marinara sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for another 10 minutes.

27. Spinach and Ricotta with Béchamel Sauce

A creamy and rich variation with béchamel sauce.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups béchamel sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells following the package instructions.
3. Mix ricotta, spinach, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup béchamel sauce in a baking dish.
5. Stuff each shell and place in the dish.
6. Top with remaining béchamel sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for an additional 10 minutes.

28. Spinach and Ricotta with Caramelized Onions

Sweet caramelized onions elevate this dish.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup caramelized onions
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells as directed on the package.
3. Combine ricotta, spinach, caramelized onions, egg, mozzarella, Parmesan, salt, and pepper in a bowl.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff shells with the mixture and arrange in the dish.
6. Top with remaining marinara sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for another 10 minutes.

29. Spinach and Ricotta with Eggplant

For a hearty and satisfying meal, add eggplant.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup roasted eggplant, diced
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cook pasta shells as instructed on the package.
3. Mix ricotta, spinach, eggplant, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff shells with the mixture and place them in the dish.
6. Top with remaining marinara sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for another 10 minutes.

30. Spinach and Ricotta with Fresh Herbs

Aromatic and flavorful with a blend of fresh herbs.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cook pasta shells as instructed on the package.
3. In a bowl, mix ricotta, spinach, basil, parsley, oregano, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff each shell with the mixture and place them in the dish.
6. Top with the remaining marinara sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for another 10 minutes.

Spinach and Ricotta with Mixed Vegetables

A colorful and hearty dish with mixed vegetables.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup bell peppers, diced
• 1/2 cup zucchini, diced
• 1/2 cup mushrooms, diced
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cook pasta shells as directed on the package.
3. Mix ricotta, spinach, bell peppers, zucchini, mushrooms, egg, mozzarella, Parmesan, salt, and pepper.
4. Spread 1 cup marinara sauce in a baking dish.
5. Stuff each shell with the mixture and place them in the dish.
6. Top with the remaining marinara sauce.
7. Cover with foil and bake for 25 minutes.
8. Uncover and bake for another 10 minutes.

Conclusion

There you have it, 30 incredible variations of spinach and ricotta stuffed shells. Whether you’re looking for something classic or adventurous, there’s a recipe here for everyone to enjoy. Dinner has never been easier or more delicious!