Spinach and Ricotta Stuffed Pasta Shells

Katie is my pasta girl…spaghetti, lasagna (or “rizzoni” as she called it as a tot), penne alla vodka are all favorites. This year she requested stuffed pasta shells for her birthday dinner. I started using a recipe cut off a box of pasta years ago…and tweaked it by adding chopped spinach to the filling shortly after. Isn’t it odd that the kid who eats NO vegetables, loves spinach filled shells?

I usually have a container of homemade spaghetti sauce or marinara in my freezer which makes this an easy dish to prep. You can always buy a premade sauce from your grocer for a shortcut. Leave out the spinach if you’re not a fan. This can always be prepared in the morning and popped in the oven later in the day…just extend the baking time.

Are you ready for another amazing Sunday Supper event?   We have a special guest and and our focus is on comfort food.  Lee Woodruff  is a wife, mother of four, author, CBS This Morning contributor and  founder of ReMIND.org.  She is a huge fan of our Sunday Supper Movement and contacted Isabel, our fearless leader, about our mission…and will join our Twitter chat tonight.

Spinach and Ricotta Stuffed Pasta Shells
  • 1 box (approximately 12 ounces) jumbo pasta shells
  • 4 cups (2 pounds) ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella
  • ¾ cup grated Parmesan
  • 3 eggs
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 10 ounce package of frozen chopped spinach, defrosted and squeezed dry
  • 3 cups marinara sauce (jarred or homemade)
  1. Cook pasta according to package instructions, drain and cool while preparing filling.
  2. Preheat oven to 350º. Grease 9 x 13 baking dish and set aside.
  3. Combine cheeses, eggs, seasonings, and spinach. Mix well. Spread a thin layer of sauce over bottom of baking dish. Fill each shell with about 2 tablespoons of filling and place in prepared dish. Cover shells with remaining sauce. Cover dish with aluminum foil.
  4. Bake for about 35 minutes or till hot and bubbly.
Yield: 8-10 servings

Lee Woodruff’s latest book,  Those We Love Most,  is about family, love, tragedy, coming together and healing.  In short, it holds a reflection of all of our lives.  So this week’s Sunday Supper theme was born…. Comfort Food Recipes…hosted by Isabel of Family Foodie, founder of our #Sunday Supper Mission.  When we think of comfort food, it immediately evokes so many memories deep within us.  Lee is a  foodie at heart and has a section of her blog devoted to Food for Thought
We would love to have you join Lee and our Sunday Supper Team during our chat on Sunday at 7 PM Eastern Time.  Wait till you see the comfort food recipes our talented Sunday Supper Contributors will be featuring.  Something tells me, not only will we be surrounded by love and comfort, we will all be drooling.  Just look at the gorgeous recipes!

This Week’s Sunday Supper Recipes:

Comfort Food/Soups

Comfort Food/Main Dishes

Comfort Food/Desserts

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 
We would be honored to have you join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite Comfort Food Recipes.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


  1. 2 cups = 16 ounces, not 8 ounces as the recipe states.

    • With cheese, 8 ounces of shredded equals 2 cups…you have to account for the air between the shreds. It would be great with more cheese, though 🙂


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