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Easy Ricotta Stuffed Shells


  • Large pasta shells about 35
  • 2 jars of marinara sauce 4 cups/1200g
  • 1 1/2 cups of ricotta 450g
  • 1/2 cup of parmesan 50g
  • 1 1/2 cups of mozzarella 170g
  • Juice from 1 lemon
  • 1 egg
  • Salt and pepper to taste
  • 1/2 cup of spinach 15g
  • Basil - 2 tablespoons of fresh or 1 tablespoon of dried
  • 3 cloves of garlic


  • Preheat the oven to 350 F (160 C)
  • Bring a large pot of water to a boil and cook the pasta shells according to the package but about 2 minutes less so they will be al dente.
  • Drain the pasta and rinse with cool water to stop the cooking process.
  • Spread a layer of marinara sauce to the bottom of a 9x13 inch pan. Set aside.
  • In a medium mixing bowl, combine the cheeses, lemon juice, egg, salt, pepper, chopped spinach and basil.
  • Spoon or pipe the cheese mixture into the cooled pasta shells and place into the layer of sauce.
  • Cover the shells with the remaining sauce and top with more mozzarella cheese if desired.
  • Cover with foil and bake for 20-25 minutes.
  • Turn your oven to broil, remove the foil and bake for 2-3 minutes. Careful not to burn it, but once the cheese is hot and bubbly, remove from the oven.