Spinach Ricotta Stuffed Shells with Meat Sauce Recipe

Spinach Ricotta Stuffed Shells with Meat Sauce Recipe

How To Make Spinach Ricotta Stuffed Shells with Meat Sauce

Savor a filling dish with these ricotta stuffed shells packed with spinach, mozzarella, and Parmesan. They’re baked and served with meaty tomato sauce.

Preparation: 10 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 25 minutes



  • 27Barilla Jumbo Shells,(9oz) or GF shells
  • 1cuponion,finely chopped
  • 2clovesgarlic,chopped
  • 1tspolive oil
  • 1lbground turkey,99% lean
  • 32ozcrushed tomatoes
  • 1tbspbasil,fresh chopped
  • salt and pepper
  • 2cupsricotta cheese,part skim
  • 8ozmozzarella cheese,reduced fat, shredded
  • 1egg
  • 16ozspinach,package frozen, thawed and squeezed well
  • ¼cupParmigiano Reggiano


  1. Boil water and cook shells according to package directions. Make sure to make them al dente.

  2. Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up into small pieces.

  3. Add tomatoes, salt, pepper, and basil, then simmer on low, covered, for about 15 minutes.

  4. Preheat oven to 375 degrees F.

  5. In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.

  6. Once shells are cooked and cool, fill each shell with about 2 heaping tablespoons of cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.

  7. Top shells with half of the sauce, cover with foil, and bake for 40 minutes. Uncover foil and bake for 5 more minutes.

  8. Serve with additional sauce on top.


  • Calories: 332.42kcal
  • Fat: 19.78g
  • Saturated Fat: 10.50g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 6.01g
  • Polyunsaturated Fat: 1.90g
  • Carbohydrates: 14.13g
  • Fiber: 3.58g
  • Sugar: 5.87g
  • Protein: 27.07g
  • Cholesterol: 105.89mg
  • Sodium: 723.19mg
  • Calcium: 414.36mg
  • Potassium: 825.07mg
  • Iron: 3.76mg
  • Vitamin A: 390.54µg
  • Vitamin C: 25.01mg
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