Spoonful of Vicky: Spinach and Ricotta Stuffed Pasta Shells Recipe

This is a hearty dish that looks difficult to make, but is actually a piece of cake. You can never go wrong with cheese and pasta; besides, the spinach makes the meal a little bit healthy, am I right? I love making pasta shells because it tastes delicious and it typically lasts me more than one meal. Enjoy!

Total Time: 25 minutes

Prep: 5 minutes

Cook: 20 minutes

Serves: 4


  • 12 jumbo pasta shells
  • 1 jar of either Alfredo or red sauce (I prefer Alfredo sauce for this dish)
  • 15 oz. Ricotta cheese
  • 2 cups of chopped spinach
  • ½ teaspoon of salt
  • ¼ teaspoon of black pepper
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of nutmeg
  • *feel free to add shredded mozzarella for a cheesier taste


Cook pasta shells according to instructions on the package. Typically, you boil them for less than ten minutes. You would want them al dente.

Preheat oven to 350 degrees F.

Spread pasta sauce in a baking dish, set aside.

In a mixing bowl, mix the ricotta cheese with the chopped spinach. Add the corresponding seasoning to the mix.

Then, fill in each pasta shell with the filling. I like to do this with a teaspoon.

Place shells into the baking dish. Add more sauce. Sprinkle on some mozzarella, if you like your pasta with melted cheese on top.

Bake for about twenty minutes. You should see the sauce bubbling around the edges.