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Spinach Stuffed Shells

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3.6 from 7 votes

Spinach Stuffed Shells

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4
Calories: 426kcal


  • 12 shell pasta shells, jumbo
  • 10 ounce spinach, frozen
  • 1/4 cup basil, fresh
  • 1 cup ricotta cheese, part skim milk
  • 1 cup mozzarella cheese, shredded
  • 1 large egg
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/8 teaspoon nutmeg
  • 2 1/2 cup spaghetti or marinara sauce

Serve With


  • Preheat oven to 375°F.
  • Cook shells as directed on package for al dente; set aside.
  • Thaw spinach and chop basil.
  • Combine ricotta and 1/2 cup mozzarella cheese in a large bowl. Squeeze out as much liquid as possible from the spinach (To remove the most moisture, place spinach in a cheesecloth and squeeze.); add to cheeses along with basil, egg, salt, pepper, and nutmeg. Mix well.
  • Add a small amount of sauce to the bottom of a large baking dish to prevent shells from sticking.
  • Fill shells with cheese and spinach mixture and place in prepared dish. Top with sauce and remaining mozzarella cheese.
  • Cover with foil and bake for 30 minutes. Remove foil and bake for 5-10 minutes more until bubbly.
  • Serve with sliced apples on the side.


Calories: 426kcal | Carbohydrates: 63g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 1053mg | Fiber: 10g | Sugar: 29g
Keyword : Spinach & Stuffed Shells


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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3.58 from 7 votes (7 ratings without comment)

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