Stuffed Pasta Shells
Prep Time
20 minutes
Cook Time
35 minutes


250 g (6 oz) jumbo pasta shells, about 16 (Tip: cook a few extra in case some break)
2 cups (500 g) ricotta cheese
1 cup (250 ml) shredded mozzarella cheese, divided in half
1/2 cup (125 ml) shredded Parmesan cheese, divided in half
1 cup (250 ml) chopped fresh spinach, about 1 large handful
1 egg
1 tbsp (15 ml) Italian seasoning
1/8 tsp (0.5 ml) pepper
1 jar (650 ml) low-sodium marinara or pasta sauce
fresh basil leaves (optional)


  1. Preheat oven to 375F (190C).
  2. Cook pasta shells according to package instructions. Drain and allow to cool slightly.
  3. Meanwhile, mix ricotta, 1/2 cup (125 ml) mozzarella, 1/4 cup (60 ml) Parmesan, spinach, egg, Italian seasoning and pepper in a medium bowl.
  4. Spread 1/2 cup (125 ml) of pasta sauce in the bottom of a 9x13 inch (22x33 cm) pan.
  5. Spoon about 2 tbsp (30 ml) of filling into each cooked shell and place in the pan. Pour remaning pasta sauce on top.
  6. Bake for 30 minutes. Remove from oven and sprinkle remaining cheese over top. Bake for about 5 minutes or until cheese melts.
  7. Garnish with fresh basil leaves if desired.