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Spinach-and-Ricotta Stuffed Shells

Pasta shells are a fun option on pasta night, and a clever way to sneak in those good-for-you veggies in case you have an eagle-eyed eater. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly.
6 Servings - 1 hr 20 min -
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Servings:6  | Calories:683 | Total Fat:24g  | Chol:96mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 13g
65 %
Total Carb 86g
29 %
Fiber 13g
52 %
Sugars 12g
Cholesterol 96mg
32 %
Sodium 1077mg
45 %
Protein 32g
64 %
41% Jumbo pasta shells
24% Others combined
18% Ricotta
15% Jar spaghetti sauce
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


24 jumbo pasta shells
1 15 oz. container ricotta
2 cups shredded mozzarella
1/2 cup shredded Parmesan
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 large egg, lightly beaten
Salt and pepper
1 teaspoon Italian seasoning
Pinch of ground nutmeg
1 26 oz. jar spaghetti sauce

Directions : View recipe directions on
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