Italian Spinach Stuffed Shells
Serves: 5-6
These easy, freezer-friendly Italian Spinach Stuffed Shells are the perfect week night meal the whole family will love!
  • 24 Jumbo Pasta Shells
  • 1 Tbs. Olive Oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 15 oz ricotta cheese (whole or part skim, not non-fat)
  • 1 egg
  • 1 tsp. Italian seasoning
  • ¼ tsp. salt
  • 1 (10 oz) box frozen spinach, thawed and squeezed dry
  • ¾ cup mozzarella cheese
  • ¼ cup shredded parmesan cheese
  • 1 large jar spaghetti sauce
  1. Pre-heat oven to 375 degrees and spray a 9x13 pan with cooking spray, set aside. Cook the shells according to package directions, rinse in a colander, set aside.
  2. While the noodles are cooking, prepare the filling. Add the oil to a medium-large saucepan over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add the garlic and cook for one additional minute. Remove from heat and set aside.
  3. In a medium bowl, whisk together the ricotta cheese and egg. Stir in the Italian seasoning, salt, spinach and cooled onion/garlic mixture.
  4. Spoon 1 cup spaghetti sauce on the bottom of the prepared pan.
  5. Take one cooked shell and spoon about 1 Tbs. of the ricotta mixture into it. Place in the prepared baking pan. Continue process with remaining shells.
  6. Cover the shells with additional spaghetti sauce, about 1 Tbs. per shell. You may not need the entire jar depending on how much sauce you like. Sprinkle with shredded cheeses. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 5 minutes. Cheese should be melted and sauce may bubble. Cool for about 5 minutes and serve!
Make Ahead Directions: Instead of placing the shells right into the baking pan with sauce, I place them on a parchment paper lined baking sheet. Once all stuffed I place the pan in the freezer. When frozen I place them into 2 8" baking pans (or you could use 1 9x13 inch baking pan) sprayed with cooking spray and with ½ cup sauce on the bottom (1 cup for the larger pan). Cover the pans with 2 layers of plastic wrap and place in a large ziplock bag. Label and freeze. The day before you plan to heat/eat it, put it in the refrigerator to thaw. Cover with sauce and bake according to step #7.
Recipe by Made by Melissa Lee at