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Quarantine Cooking : Stuffed Shells

So I know we are all stuck inside, which means it’s the perfect time to cook and try that new recipe you’ve been wanting to try for months now, but never had the chance.

Each week during the quarantine, I’ll bring you a recipe I’m making at home for the family. To kick things off, I thought we would do a dish that I feel is forgotten.

This week’s recipe is Stuffed Shells ????These stuffed shells are filled with spinach and ricotta.

In this easy spinach and ricotta stuffed shells recipe, cheeses combine with quick sautéed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing dinner. The plus on this is this could also be a vegetarian dinner.

Spinach and Ricotta Stuffed Shells

Serves: 4
Prep Time: 10 Cooking Time: 30


  • 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
  • 1–1/2 tbsp olive oil
  • 2 tsp fresh garlic, minced
  • 4 cups (packed) fresh spinach leaves, roughly-chopped
  • 12 oz ricotta cheese
  • 1 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 tbsp fresh basil, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper
  • 1–1/4 cups marinara sauce



Preheat the oven to 350 degrees.


Cook the pasta al dente, according to package directions. Drain and set aside.


Heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.


In a mixing bowl, stir together the spinach, ricotta, Parmesan, egg, basil and salt and pepper until thoroughly combined.


Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.


Cover with the remaining sauce and Parmesan and bake for 15 minutes.


Set your oven to 500 degrees or broil until the cheese begins to brown and the sauce begins the bubble. Roughly 5-7 minutes.