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  • Writer's pictureCheyenne

Spinach and Ricotta Stuffed Pasta


15 oz ricotta cheese

¾ cup mozzarella cheese

¾ cup freshly grated parmesan cheese

1 cup spinach, cooked

1 egg

½ tsp salt

½ tsp black pepper

½ tsp dried oregano

½ tsp dried basil

½ tsp garlic powder

3 cups tomato sauce

1 package jumbo pasta shells, cooked

1 cup mozzarella cheese


  1. To large bowl, add ricotta, ¾ mozzarella cheese, parmesan cheese, spinach, egg, salt, pepper, oregano, basil, and garlic powder. Mix until everything is well combined

  2. To foil lined baking sheet, add about 1 cup of the sauce and spread out to cover the bottom

  3. Spoon or pipe filling into each shell (cooked according to package) and carefully lay filling side up into tray. Continue filling and placing shells into pan until filling is over

  4. Carefully cover pasta with remaining sauce

  5. Sprinkle 1 cup mozzarella over pasta.

  6. Cover and bake at 350 F for 35 minutes

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