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Spinach & Ricotta Stuffed Shells

Spinach & Ricotta Stuffed Shells

Spinach & Ricotta Stuffed Shells

Servings: 8

Total Time: 30 minutes




  • 20 large pasta shells

  • 1 ½ cups tomato sauce

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 10 ounces fresh spinach, chopped

  • 10 ounces ricotta

  • 1 cup shredded mozzarella cheese

  • ½ cup grated parmesan cheese

  • 1 egg

  • 1 tablespoon lemon juice

  • 1 tablespoon dried rosemary

  • Salt to taste

  • Pinch of nutmeg

  • 2 cloves garlic, grated


  1. Preheat oven to 400ºF.

  2. Cook the pasta shells according to package directions. Drain and set aside.

  3. In your Larder & Vine Skillet, heat oil over medium heat and sauté onion and garlic for about 10 minutes. Add chopped spinach and cook until wilted then remove from heat.

  4. In a large mixing bowl, combine ricotta, mozzarella, parmesan cheese, egg, lemon juice, rosemary, nutmeg, ground black pepper, and spinach mixture. Set some of the parmesan and mozzarella aside to top the shells.

  5. In an ovenproof skillet, add ½ cup of the tomato sauce and spread across the bottom.

  6. Fill each shell with a spoonful of the mixture and place on top of the tomato sauce in the skillet. Continue filling shells until the skillet is full.

  7. Add the remaining sauce and cheese to the top of the shells, then cover and bake for 30 minutes. Serve & enjoy!

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