Ricotta Stuffed Shells

dinner pasta

These ricotta stuffed shells are a perfect winter classic. I highly recommend them if you are craving something comforting and filling. They are great for meal prep, family approved and practically fool proof. You can make these a head of time and freeze up to 3 months. 



  •  24 jumbo pasta shells
  •  15 oz ricotta cheese
  •  1 cup chopped spinach
  •  3 cups shredded mozzarella *seperated
  •  2 tsp italian seasoning
  •  ¼ tsp salt
  •  ¼ tsp red pepper flakes
  •  ½ tsp garlic powder
  •  1 egg
  •  1 tbsp olive oil
  •  3-4 cup pasta sauce
  •  2 tbsp chopped basil



  •  Preheat oven to 375º. Start with cooking the stuffed shells in salted water to al dente, cooked according to package. Drizzle olive oil and 1/4 cup of the pasta sauce on the bottom of the baking dish.
  •  While pasta is cooking, mix ricotta with seasonings, 1 1/2 cups of cheese,  garlic, egg and spinach. Stir to combine. Fill each shell with the ricotta mixture and place in the baking dish.
  •  Gently Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top. Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is browned and melted. Sprinkle with basil, then serve.


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