Saturday, January 24, 2009

Spinach & Ricotta Stuffed Shells

2 cups marinara sauce
2 1/2 cups ricotta cheese
1/2 cup grated fresh parmesan cheese
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 - 10 oz pkg frozen chopped spinach, thawed, drained, & squeezed dry
1 egg yolk
1 minced garlic clove
24 cooked jumbo pasta shells

1. Preheat oven to 350
2. Spread about 1/2 cup sauce over bottom of 13x9 pan
3. Combine everything from cheese through garlic, mix well.
4. Spoon 1-2 Tblsp. of filling into each shell, place in pan. Spread remaining sauce over top.
5. Cover & Bake at 350 for 30 minutes. Let stand 5 minutes before serving.


  1. Jen-
    Tonight I made the spinach stuffed shells. Liam ate 5 and Gavin ate 4. they loved it and didn't even realize they were eating spinach until dinner was over. Thanks. It is a keeper!!! We are 2 for 2 here and I am making the pork tomorrow night. joanne

  2. Hi Jen:

    I use my food processor to blend the cheese through garlic for this recipe, otherwise my kids would inevitably question what the chopped up green stuff is. They haven't questioned it yet. It's an easy make ahead dish and tastes great.