Spinach and Ricotta Stuffed Shells

I originally looked up this recipe online. But after perusing several sites, the recipe was so easy and flexible I took some foundational measurements from one recipe and took off on my own course from there. Although I wish I added bits of sun-dried tomato…oh well, next time!

spinach and ricotta stuffed shells
spinach and ricotta stuffed shells

1 10 oz. frozen package of spinach, thawed
1 15 oz. container of ricotta cheese
1 egg, lightly beaten
1 cup parmesan cheese, divided
3 cloves of garlic, minced
pinch of red pepper flakes
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1 jar of tomato sauce
1 box large pasta shells

Preheat oven to 350 and spread 1/4 cup of sauce over bottom of baking dish (NOTE: I ended up using two pans since there were so many shells!)
1. Boil water and cook pasta.
2. Meanwhile, combine spinach, ricotta and egg and mix. Add 1/2 cup parmesan cheese. Stir well. Then add all the spices.
3. Using spoon (I ended up just jumping in with my hands), add 1-2 T. worth of spinach mixture into each shell.
4. Line stuffed shells in pan. Once done, pour rest of sauce over the shells.
5. Cook in oven uncovered for 25-30 minutes.

Voila! Serve with a side salad and you’ve got yourself a delightful weeknight meal in less than an hour!

4 Comments Add yours

  1. Kathleen says:

    Always a favorite of mine! Yum!

  2. Emily says:

    Thanks Kathleen! I love your sight too – the Egg Pizza looks divine!

  3. susan gardner says:

    Hi Emily,

    I can’t wait to try this recipe as well as the other pasta dish you shared with the eggplant. They both sound delicious!! Since our trip to visit Blair, I’m anxious to try all different kinds of pasta dishes to go along with the varieties of wine we are enjoying. I’m glad you enjoy Kathleen’s food blog too. She’s a great girl and is excitedly planning her October wedding. I call her my “Springmoor Daughter.” Tell James hello.

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