Spinach and Ricotta Stuffed Shells

In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.

spinach and ricotta stuffed shells recipe from forkknifeswoon.com

Growing up, I was one of those bizarre children who actually liked eating vegetables. For a long time, spinach was my very favorite, and I would eat big bowls of it simply steamed, or sometimes with a little sprinkling of cheese.

I loved those leafy greens. Before you envy my parents having a child content to munch on spinach, sweet potatoes, peas, tomatoes, or other fresh produce procured in our family vegetable garden, they also lived through my angst-filled adolescent years, and I’m sure they’ll remind you that it all evens out in the end.

Today we still eat a lot of spinach, and I like incorporating it into recipes for a healthy boost. In this spinach and ricotta stuffed shells recipe, we combine quick sauteed spinach with creamy ricotta and mozzarella cheeses, all tucked in to extra-large pasta shells and baked to bubbly goodness. The result is a healthy and hearty baked pasta dish that makes for a crowd-pleasing vegetarian meal.

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Stuffed Shells with Spinach and Ricotta | Fork Knife Swoon

Spinach and Ricotta Stuffed Shells

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4 Servings 1x

Scale

Ingredients

  • 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
  • 11/2 tbsp olive oil
  • 2 tsp fresh garlic, minced
  • 4 cups (packed) fresh spinach leaves, roughly-chopped
  • 12 oz skim-milk ricotta cheese
  • 1 cup shredded skim-milk mozzarella cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 large egg
  • 1 tbsp fresh basil, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper
  • 11/4 cups marinara sauce

Instructions

  1. Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
  3. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
  4. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.

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May 13, 2013

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325 Comments

  • Reply
    Brenda K Sheets
    April 30, 2020 at 9:43 am

    We LOVE this recipe, definitely a favorite in our home. Great leftovers too.

    • Reply
      Laura
      April 30, 2020 at 10:56 am

      Thanks so much, Brenda!!

  • Reply
    Ibolya K
    April 27, 2020 at 2:09 pm

    I cooked it today without mozzarella cheese (wasn’t at home) and it was super super delicious!! Thanks for sharing.

  • Reply
    Lesley
    April 23, 2020 at 4:30 pm

    Have had this recipe for a while and finally decided to try. Oh my – absolutely delicious and very easy to make. Took to heart your comments about the shells being delicate and treated them gently. I cooked them the day prior and I believe this made them easier to fill.
    My 8″ x 8″ dish was a snug fit for sixteen shells but maybe that was a good thing.
    How do you think this would taste with a white, Alfredo type sauce?

  • Reply
    Molly Grenier
    April 14, 2020 at 2:29 pm

    I haven’t tried this recipe yet, but it’s impossible to print! All the adds show when you try to print and they cover the instructions! I’ll write it down for now.

  • Reply
    caryn
    April 5, 2020 at 2:35 am

    Second time making this! Husband who is usually a staunch carnivore loves it!!! A yummy way to get lots of veggies into our system <3

  • Reply
    Diane
    March 30, 2020 at 7:56 pm

    So delicious! I thawed a box of frozen spinach which I had on hand, strained it squeezing out excess water and used it instead of fresh and it still came out great! I did use a mixer to mix up the filling and used my pampered chef Easy Accent Decorator to fill my shells with it. Super easy. Thank you for sharing this! ❤️

  • Reply
    Vanessa Green
    March 23, 2020 at 5:53 pm

    This recipe was great!!! Love it!!! Truly delicious! I plan on making this again using the same recipe for my family!

  • Reply
    Naya
    February 9, 2020 at 4:10 pm

    I used Classico pasta sauce sweet basil. In my cheese mixture I added nutmeg. Taste cheese mixture before adding egg. At the end I covered with remaining sauce added sprinkle raw cane sugar, Parmesan, mozzarella. My kids loved it.

  • Reply
    Shama
    January 29, 2020 at 1:54 am

    Very time consuming in my opinion but outstanding result. Absolutely delicious!

  • Reply
    Emily
    January 23, 2020 at 8:45 am

    Is this recipe easy to make a day ahead and cook the next day? If not, can the filling be made ahead of time?

    • Reply
      Laura
      January 23, 2020 at 10:15 am

      Hi, Emily! Yes, you can definitely make this ahead of time, just cover tightly and refrigerate. Depending on what type of pan you use, you may need to add a little extra to the baking time (especially true of ceramic pans which hold onto the cold longer). The filling can also be made ahead of time, on its own. The only thing to note is that sometimes ricotta can separate/weep over time, which has no bearing on the taste but isn’t quiiite as pretty 😉 Alternatively, you can also freeze the shells to bake at a later date. Enjoy!!

  • Reply
    Amber Bruot
    December 12, 2019 at 2:46 pm

    It was easy to make and tasted amazing. It was definitely a winner with the family.

    • Reply
      Laura
      December 18, 2019 at 7:36 pm

      Thanks so much, Amber!!

  • Reply
    Erin
    November 19, 2019 at 4:32 pm

    So good and super easy to make! Followed recipe exactly.

    • Reply
      Laura
      November 21, 2019 at 7:19 am

      Thanks so much, Erin!!

  • Reply
    Soon-Hi
    November 12, 2019 at 7:22 pm

    This recipe was amazing! I made it for friends and they really loved it! I used manicotti instead of shells. This bumped the bake time to 40 mins at 400 degrees. I also added lemon zest, oregano and red pepper flakes to my ricotta mixture. I would recommend Rao’s basil and garlic pasta sauce if you aren’t looking to make one from scratch. I will definitely make this again.

  • Reply
    Birdie Harms
    November 1, 2019 at 10:48 am

    My granddaughters and I made this today for lunch. They really had fun doing it and it was DELICIOUS!!! We made it exactly to the recipe except we made our own red sauce. I used a 29 oz. can of tomato sauce and spiced it with 2 T olive oil, 2 tsp garlic, 1 T of italian seasoning, 1 T parsley flakes, 1/2 tsp oregano, 1/2 tsp thyme, salt and pepper stir and cook. Less expensive than buying the ready made and a lot tastier.

  • Reply
    Amy
    October 27, 2019 at 3:21 pm

    Amazing! The whole family loved it.

  • Reply
    Kelly Schultz
    October 20, 2019 at 8:47 pm

    tip: put the filling into a ziplock bag, snip the bag and use it like a pastry bag to fill the pasta. if you have leftover, then you can knot or clip the snipped end and freeze, add it to the next pasta dish you make (is also a good way to hide the spinach in bolognese from the kids 😉 and up the vege content of soups). I’ve also made successfully with Persian feta, goat cheese, and cream cheese if you don’t like ricotta texture.

  • Reply
    Adrienne
    October 16, 2019 at 3:09 pm

    Good recipe. I added a splash of heavy cream to the ricotta to make it a little less grainy. Also did not saute spinach first, I had some fresh and just chopped it up. I also had some leftover cooked ground beef from tacos, and added that. It was fine!

    • Reply
      Emily
      October 22, 2019 at 6:52 am

      Easy and delicious recipe. Wondering if this freezes well and if so what the reheating/cooking instructions would be?

  • Reply
    Nancy Arcand
    October 1, 2019 at 3:30 am

    Followed recipe and found texture crumbly (ricotta), even with alk tbe cheese. What could have made this better?

    • Reply
      Erin
      March 2, 2020 at 3:21 am

      You could use a beater on the mixture. Lightens it and busts up chunks.

  • Reply
    Etta
    September 7, 2019 at 5:54 am

    These are amazing! All 3 of my kids ate them up and my husband kept complimenting me on dinner:) thanks for sharing this recipe, it’s a family staple now!
    I didn’t have fresh basil so I had to use dried, and I used bacon grease to saute the garlic and spinach in. Other than that, I followed it to a T.

  • Reply
    Lauren
    August 24, 2019 at 5:07 pm

    I love this recipe! I follow it to a T and comes out perfect every time! I do crumble hot Italian sausage in a pan and cook that, then separate the recipe in half and do half veggie (only spinach) and half with the added sausage! SOOO delicious! Have used this recipe so many times and never fails me 🙂

  • Reply
    Jen
    August 20, 2019 at 7:42 pm

    I love how this recipe can be done on a weeknight and it turned out super delicious. I only changed the mozz and sub’d in pearl fresh mozz, 8 oz pouch. It was less expensive so I went for it.

  • Reply
    Meghan
    July 8, 2019 at 10:08 pm

    Holy. Crap. This recipe is amazing! I made my own marinara sauce, used frozen spinach, and sprinkled the leftover mozzarella on top, with a quick broil at the end. Everyone absolutely loved it. I do agree that it takes longer than stated to put together, but it can also be prepared well ahead of time, and I literally eyeballed everything. Five solid stars!

  • Reply
    Lauren
    July 6, 2019 at 4:43 pm

    Can you freeze the stuffed shells?

  • Reply
    Amanda
    June 20, 2019 at 1:48 pm

    I love this recipe and so does the whole family. 🙂 I sometimes use frozen spinach instead.

  • Reply
    Megan
    June 1, 2019 at 5:02 am

    It did take me a bit longer to make since you need to stuff individual shells but it was delicious.

  • Reply
    Wendy McPeake
    May 28, 2019 at 1:06 pm

    Delish! A favourite in my family.

  • Reply
    Sarah
    March 24, 2019 at 5:19 pm

    This recipe is in my top 5 favorites. I’ve been making it for years and it is always a hit! I like to add mushrooms to mine.

    • Reply
      Laura
      April 14, 2019 at 8:46 am

      So happy to hear that! Thanks, Sarah!!

  • Reply
    Sally DuPerron
    March 10, 2019 at 6:41 pm

    Made this recipe more than once and the family loves it. It is a little messy stuffing the shells but well worth the time.

  • Reply
    Maggie
    March 9, 2019 at 1:22 pm

    I’ve been making this recipe for a long time and it’s always a major hit in our house! We love spinach, and the mixture works well in lasagna too. I’m actually not a big ricotta fan, but the additional ingredients give it a much more palatable texture for me to enjoy!

    As others have said, you dont have to exact in your measurements. I usually make a double batch and freeze part of the mixture. It holds up well and then I have it ready for a weeknight when I don’t have as much time!

    Italian sausage tastes really yummy with this as do meatballs. I usually throw in one or the other while baking it to make my husband happy. 😉

  • Reply
    Kayla
    March 2, 2019 at 11:15 am

    This is straight-up the best “impress your neighbors” recipe out there! So good, and leftovers taste just as great! Definitely a favorite at our house.

  • Reply
    Micki
    March 1, 2019 at 7:48 pm

    Made this the other night. We loved it!

  • Reply
    Brad
    February 11, 2019 at 4:20 pm

    **for a time saver, use a block of frozen spinach and toss in the microwave. Less to clean up and makes prep time shrink**

    I’ve been making this for s few years now and it always gets rave reviews! The best part is nothing needs to be measured precisely. One can simply dump everything together loosely measured and season to taste. So good! Thank you for a delicious and quick weeknight hit!

  • Reply
    Lynn
    February 2, 2019 at 11:03 am

    I left a previous review, but after making it again I wanted to add some things. First of all there is no way that 16 jumbo stuffed shells fit into an 8 x 8 pan. (others have mentioned that) I was serving 12 people so I increased the amount of the ingredients and fit 22 jumbo shells (squeezing them) into a 9 x 13 inch pan. I used a big bag of baby spinach from Trader Joe’s, it cooks down so much and then you don’t have leftovers, more garlic and more fresh basil. Also used the entire 16 oz container of ricotta and most of 1 26 oz jar of marinara. One of my main complaints about recipes is the “prep time”. Not just this recipe, but most of them. There is no way you can put this together in 15 min unless you have all of the ingredients out and measured, chopped and ready to go. So be sure you plan accordingly. To me all of that gathering, measuring and chopping needs to be added to the prep time. I think it took me 15 minutes just to stuff the shells and put them in the pan. All that being said it is a great recipe, so easy to make ahead and refrigerate, then put into cook just before serving. It served 12 easily with enough left over for my lunch the next day. For the meat eaters I put a couple of bags of Trader Joe’s Italian style meatballs in the crockpot with more of the marina sauce in the morning.

    • Reply
      Kelly Schultz
      October 20, 2019 at 8:55 pm

      I shove it all in a food processor (and any stray mushrooms or herbs in fridge) – blitz for a few seconds – put in a baggie, snip, fill, pour jar sauce over, pop in oven, 10 minutes out top with melty cheese. It might get more flavor if you brown the garlic, but I also put in some powered garlic and onion for added flavor. Use fresh spinach and you’ve got plenty of moisture to cook the pasta. Not worth the fuss to precook anything. I reckon I can get it all done and in oven and cleanup in dishwasher in 10! Cannelloni works same way – better still involve the kids and they can make dinner! It’s the go to for vegetarian company.

      • Reply
        Heidi
        May 28, 2020 at 2:47 pm

        I really welcomed this advice. With a small child at home, I tried this quick method. I didn’t precook the shells either. The only thing I would add to this above review is to suggest adding some water along with some extra sauce so that there’s enough moisture for the pasta to cook. Took an hour, covered with foil except the last ten minutes so that the cheese could nicely brown. We loved it! Thanks for a great recipe and for this fast prep tip!

  • Reply
    sandy
    January 31, 2019 at 9:21 am

    has anyone ever made it with cottage cheese in place of ricotta. I sometimes do in lasagna so was wondering if it would work in these.

    • Reply
      Sammy_T
      February 2, 2019 at 8:03 am

      Every time! I followed this recipe, but instead of replacing the ricotta – I just add some additional cottage cheese! Yum!

  • Reply
    Lynn
    January 28, 2019 at 9:24 am

    I’m making this again tonight for my Bunco group. Very tasty! I did add extra spinach, extra fresh basil and a pinch of nutmeg as one reviewer suggested. The really great part is how easy it is to put together ahead of time, have everything cleaned up and just pop in the oven before all ready to go.

  • Reply
    Jessica
    January 23, 2019 at 6:37 pm

    Made this tonight and we all loved it! Will definitely make again. Recipe was clear and easy to follow.

  • Reply
    Michelle
    January 12, 2019 at 8:50 pm

    The day I found this recipe it absolutely changed my life. Everyone that has ever tried this recipe (including myself) has said “These are amazing, they taste better then going to a restaurant”. I’m not one to brag about my cooking but these stuffed shells are so amazing and make me feel like I’m a brilliant chef 🙂 I make these all the time year round! I follow the recipe step by step and it has never failed me!

    Thanks

  • Reply
    Shakoya
    January 1, 2019 at 9:40 am

    It was an ok recipie. Not to flavorful though. Kind of bland.

  • Reply
    MomSandie
    December 24, 2018 at 1:34 pm

    I’ve made this many, many times and it is always so good! Fresh basil is hard to come by in the long Minnesota winter unless I drive pretty far to a ‘specialty’ grocery store so I just use a jarred pesto (about 1/4 cup) and it works great!

  • Reply
    Melissa
    December 23, 2018 at 3:35 pm

    This is my most favorite recipe for stuffed shells! Thank you for sharing ! 🙂 I’ve made it countless times for my husband and I and we never get sick of it!

  • Reply
    Debbie A
    December 14, 2018 at 3:24 am

    You’re not saying what kind of marinara sauce you used so how’s everybody saying this is so good if you don’t know what sauce is being used…. there has to be some fake reviews in this the recipe without stating how to make marinara sauce

    • Reply
      Natalie
      December 19, 2018 at 7:16 pm

      This was absolutely amazing! Debbie, I think the sauce is more of a preference. The first time i made this i used store brand marinara and this time i used Simply Ragu. That being said both sauces didn’t make a huge difference in taste, still delicious! 😊

    • Reply
      Pam
      December 20, 2018 at 9:53 am

      I agree with Natalie. Though simply Ragu is my new favorite sauce of late. 🤗

    • Reply
      Sandy Hafenbrack
      December 22, 2018 at 10:31 am

      Can I make this the night before and bake it the following day?

    • Reply
      Linda
      August 7, 2019 at 6:30 pm

      I used cheap marinara in a can from the dollar store and the recipe still came out fine. Marinara is marinara…basically tomatoes, salt, olive oil and garlic. Can add onions and spices, too, but not necessary.

    • Reply
      Erin James
      March 2, 2020 at 3:31 am

      Chop 1 very lg onion. saute in 3 tbsp olive oil till almost browned and add 2 cloves minced garlic. Add 2 lg cans whole tomatoes (crush with hands) and simmer for at least 20 min. Season well with s and p.

  • Reply
    Nicole
    December 12, 2018 at 6:29 pm

    Delicious. Easy-to-follow recipe and completely doable for a novice cook. I hate to cook, but I love to eat. And I was so thankful this recipe didn’t give me an anxiety attack or an aneurysm while making dinner for my kiddos… (which is what usually happens.) It’s always a win when at least 1 of my 2 spoiled and picky (and beautifully and precious) children eat anything I cook.

  • Reply
    Monica
    December 3, 2018 at 7:53 am

    Have you ever made ahead of time and froze? Suggestions on that if you have? Looking to “pre make” Christmas dinner.

    Thank you.

    • Reply
      Nehal Tenany
      December 5, 2018 at 11:22 am

      I have this question as well!

  • Reply
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  • Reply
    Allie
    November 15, 2018 at 4:01 pm

    So good!!! I’ve made this twice and it’s now one of my favorite recipes.

  • Reply
    Melissa
    November 12, 2018 at 3:02 pm

    This was very simple to make and turned out delicious! I boiled my shells 10 minutes per package instructions if being used to bake and they turned out great. I used a whole jar of sauce and a 16 ounce container of ricotta, and this yielded about 20 or so stuffed shells. I will definitely be making this again and experimenting too!

  • Reply
    Walter Linares
    November 6, 2018 at 8:45 pm

    I made these but for a Friendsgiving tomorrow. They’re currently in the oven but not sure if I can just reheat them in the oven tomorrow morning? Help 😭

    • Reply
      Laura
      November 7, 2018 at 6:06 am

      Sure! They should be fine, just pop them in the oven covered with some aluminum foil until heated through. Happy Friendsgiving!

  • Reply
    Karlene
    November 4, 2018 at 4:04 pm

    It was delicious!!

    • Reply
      Laura
      November 7, 2018 at 6:05 am

      Thank you, Karlene!!

  • Reply
    Tom
    October 20, 2018 at 5:30 pm

    Made your recipe to the letter, AWESOME ! I did add fresh mozzarella to the top the last ten minutes, oh and some homemade meatballs on the edge, WONDERFUL.

    • Reply
      Laura
      October 30, 2018 at 1:02 pm

      So happy to hear it, thanks, Tom!!

  • Reply
    Melody
    October 17, 2018 at 8:41 am

    I’ve made this recipe several times and it is delicious! It has become a real family favorite.

    • Reply
      Laura
      October 17, 2018 at 11:22 am

      Thanks, Melody! So happy to hear that!

  • Reply
    Alexandra
    October 1, 2018 at 5:49 pm

    I added a bit of sausage and cherry tomatoes that I had in the fridge. I couldn’t find large shells so I used small ones and it ended up making enough for 2 dishes. Ones in the oven and the others in the freezer. I can’t wait for dinner!!

    • Reply
      Laura
      October 4, 2018 at 1:02 pm

      Sounds delish! Enjoy!!

  • Reply
    Sheila Boisson
    September 12, 2018 at 9:41 am

    Love the recipe, but in order for it to be vegetarian you need to leave out the Parmesan Cheese.

    • Reply
      Laura
      September 12, 2018 at 11:28 am

      Hi Sheila! Yes, it’s true that traditional Parmigiano-Reggiano is not vegetarian, but you can find parmesan cheese made without animal rennet if you’re making it for a vegetarian crowd 🙂

    • Reply
      Jenn
      November 17, 2018 at 5:59 pm

      It would have to be vegan for no Parmesan. Vegetarians eat cheese, use milk and occasionally eat fish sometimes.
      Vegan and vegetarianism are very different things.

  • Reply
    Dave Schmid
    August 31, 2018 at 2:15 pm

    Excellent, we added ground beef to the sauce and cut up a small onion finely .

    • Reply
      Laura
      September 10, 2018 at 7:16 am

      Thanks, Dave!! Sounds yummy 🙂

  • Reply
    Karen
    August 14, 2018 at 4:21 pm

    I made this for dinner tonight and it was so good! I’ll definitely make it again.

    • Reply
      Laura
      September 10, 2018 at 7:16 am

      Thanks, Karen!!

  • Reply
    Estelle
    August 8, 2018 at 12:29 pm

    I’ve just made this recipie and it was delicious. I was a bit shy on the seasoning – but that’s my fault. Not much left to freeze! 😃

    • Reply
      Laura
      September 10, 2018 at 7:16 am

      Thank you, Estelle!! So glad you enjoyed the recipe 🙂

  • Reply
    Sue
    July 20, 2018 at 3:27 pm

    I haven’t made stuffed spinach in 20 years! I use chopped frozen spinach in mine. It is just as good advice 20 years ago and very filling too! Freezing the rest of it for another meal.

    • Reply
      Laura
      August 1, 2018 at 7:11 am

      Thanks so much, Sue!! So happy to hear it 🙂

    • Reply
      Julie
      September 6, 2018 at 10:34 am

      How much frozen spinach did you use?

      • Reply
        Laura
        September 10, 2018 at 7:20 am

        Hi Julie! An 8-10oz package should replace the fresh spinach.

  • Reply
    Katie
    July 15, 2018 at 5:21 pm

    I am planning on freezing this to cook later – do I need to let it come to room temperature first? Or any recommendations for adjusting cooking time/temp?

    Can’t wait to make.

    • Reply
      Katie
      July 15, 2018 at 7:30 pm

      Oops! I see all of the other responses – I’ll take a look through. Thanks!

  • Reply
    Amber Lyn
    July 6, 2018 at 3:00 pm

    I make this at least once a week, because it’s so good. Highly recommend!!

    • Reply
      Laura
      July 7, 2018 at 7:26 am

      Thanks so much, Amber!! 🙂

  • Reply
    Rachel Fontana
    June 26, 2018 at 4:39 pm

    Delicious!! I add ground Italian sausage and sauteed onions with the spinach! This is such a great meal!! Thanks for sharing!!

    • Reply
      Laura
      June 29, 2018 at 11:27 am

      I often add Italian sausage too 🙂 Thanks so much, Rachel!!

  • Reply
    Kari
    June 10, 2018 at 7:02 pm

    I don’t usually LIKE Italian style food, but the use of basil instead of oregano pursueded ne to try it. Glad I did. I had enough shells to feed 2 people for three dinners and froze another meal for later. I added in fresh chopped mushrooms with the spinach just because I had them in the fridge.
    Delish!

    • Reply
      Laura
      June 13, 2018 at 10:28 am

      Oh, I’m so happy to hear I could convert you 🙂 Thanks, Kari!!

  • Reply
    Marina
    May 21, 2018 at 10:03 pm

    Excellent recipe! easy and tasty! Thank you!

    • Reply
      Laura
      May 22, 2018 at 2:13 pm

      Thank you, Marina!!

  • Reply
    Funny Lady
    May 13, 2018 at 10:24 am

    Tasty and very easy recipient to cook and is a really good meal for a weekday dinner

  • Reply
    Louise W.
    May 10, 2018 at 12:12 pm

    Made recipe as directed, except I added a little more mozzarella on top rather than Parmesan. Three of us had for dinner and it was all eaten. I would have made a double batch but wanted to try the recipe first.

    • Reply
      Laura
      May 16, 2018 at 9:12 pm

      Nothing wrong with extra cheese! So happy to hear you enjoyed my stuffed shells!!

  • Reply
    Emily Nicholas
    May 8, 2018 at 6:10 am

    Wow, this recipe is a definite home run! I usually can never find recipes with enough flavor but this was delicious and even better the next day. I added 1 more tsp of garlic because we are crazy about garlic. Thank you for this recipe, a new family favorite!

    • Reply
      Laura
      May 16, 2018 at 9:16 pm

      We are garlic lovers too, can never really add too much 🙂 Thanks, Emily!! So happy to hear your family loved this one!

  • Reply
    loretta mahoney
    May 7, 2018 at 3:40 pm

    One of the few meatless meals my bf loves!! (Me too…) Tonight I made it again and as I turned to put the finished pan into the oven I spied my skillet with sauteed spinach and garlic sitting on top of the stove. OH NO!! I had forgotten to mix it in with the ricotta cheese mixture before I stuffed the shells. I squished the spinached into the sauce between the shells and baked it according to the directions. It had a more intense flavor first bite, but quickly followed by the creamy ricotta. Half the family liked it better, half did not. Love this rceipe either way

    • Reply
      Laura
      May 7, 2018 at 9:11 pm

      Oh no! So happy to hear that things still worked out! This recipe is pretty easy going, and one of our favorites, too 🙂 Thanks for following along, Loretta!!

  • Reply
    Charlotte
    May 7, 2018 at 11:12 am

    This was a total win! Already getting asked for a redo with the extra pasta I made. I used Greek basil from my garden instead, which add a warm, spicy kick to the basil flavor that’s similar to nutmeg or cloves. Used Emeril’s Vodka Sauce as the tomato sauce, which married so perfectly with the Greek basil. Side note that you’d never know from the taste that it’s skim everything – so nice & creamy! Excellent ratio of spinach to cheese.

    • Reply
      Laura
      May 7, 2018 at 9:13 pm

      So happy to hear that, Charlotte!! I am a big fan of vodka sauce, and it would be great with these stuffed shells! Also, very intrigued to try the Greek basil, usually I go for sweet Italian basil, but that sounds delish!

  • Reply
    Carola
    April 28, 2018 at 9:38 am

    Hey there from Germany! We love your recipe and cooked it a few times. My husband wished for it for tonight’s dinner – he loves it and doesn’t even miss meat in this dish! Thank you so much sharing this genious recipe!

    • Reply
      Laura
      May 3, 2018 at 1:14 pm

      Thank you so much, Carola!! I’m so happy to hear that! My meat-loving husband also loves these stuffed shells 😉

  • Reply
    Jillian
    April 17, 2018 at 6:42 pm

    I realized I’ve made this soooo many times but never commented on it!!! My family absolutely LOVES this recipe. It’s super simple to make, and always turns out amazing, and it works perfect for lunches the next day! Using marinara sauce was a tad too sweet for me, so we just use regular pasta sauce instead and it’s perfect! Thank you for this awesome recipe!

    • Reply
      Laura
      April 20, 2018 at 12:47 pm

      Thank you so much, Jillian! That makes me so happy to hear!! It’s always a crowd pleaser around here too 🙂

  • Reply
    Jess
    April 12, 2018 at 4:12 pm

    I left out the parmesan, used kale instead of spinach, and dried basil insteas of fresh. Came out very good

    • Reply
      Laura
      April 20, 2018 at 12:47 pm

      Thank you, Jess!!

  • Reply
    Jennifer Savino
    April 11, 2018 at 8:12 pm

    Me and my husband loved this recipe. I used an Italian blend bag of cheese and it worked out perfect. I will absolutely keep this on hand as a go to recipe. It really didn’t take long to make so it is good for a week day meal and we will eat leftovers tomorrow night for dinner.

    • Reply
      Laura
      April 20, 2018 at 12:48 pm

      I’m so happy to hear it, thanks, Jennifer!!

  • Reply
    Amanda
    April 8, 2018 at 2:53 pm

    These were amazing!! My bf said he never had shells like these in his entire life and he’s Italian! Definitely will be making again!

    • Reply
      Laura
      April 20, 2018 at 12:48 pm

      That is such a sweet compliment! Thank you, Amanda! (and thank your boyfriend too!) 🙂

  • Reply
    Carla
    March 18, 2018 at 8:11 pm

    Easy, light, and delicious!

    • Reply
      Laura
      March 28, 2018 at 12:54 pm

      Thank you, Carla!

  • Reply
    Lana
    February 11, 2018 at 2:48 pm

    Hey there- I was just wondering if it would be okay to remove the egg from this recipe, and if you knew any possible substitutes for the egg in this recipe

  • Reply
    April
    February 10, 2018 at 2:53 pm

    These were full of flavor and so delicious, and also easy to make. Thanks for sharing your recipes.

  • Reply
    Tomeka Pitts
    January 17, 2018 at 1:20 pm

    I want to add Italian sausage to the Marinara. Can I make it the day before?

  • Reply
    Cynthia Taylor
    January 10, 2018 at 1:51 pm

    Amazing! Made these for Christmas Eve dinner. We usually do lasagna made the same way with spinach in the ricotta however never thought to sautee the spinach in garlic first. That was a nice Plus! Instead of marinara I made my regular lasagna sauce which includes ground beef and some ground mild Italian sausage. And of course homegrown tomatoes and some very good red wine! We are lucky enough to have an Italian store that makes their own pasta noodles so having homemade shells just took this off the charts! They were definitely a hit and easier than lasagna! Will be making this time and time again so thank you for sharing this recipe!

  • Reply
    Ariane
    January 6, 2018 at 6:34 pm

    Delicious!! Followed the recipe exactly except I also cooked ~1/2 lb of lean ground beef and added it to the cheese/spinach mixture. Will be making this again and again!

  • Reply
    Nicolette Dinolfo Trobaugh
    December 22, 2017 at 5:05 am

    Do you think I could make these ahead and freeze? I wonder how it would effect cooking time?

  • Reply
    Dgen
    December 21, 2017 at 7:55 am

    Can you use whole ricotta and mozzarella cheese?

    • Reply
      Laura
      December 22, 2017 at 11:05 am

      Absolutely!! 🙂

  • Reply
    Ren
    December 15, 2017 at 8:54 am

    Wondering if anyone has made this without egg and how it came out? Thanks!

  • Reply
    Anglea Mazurek
    December 15, 2017 at 4:06 am

    Made this dish for office party . It was a huge hit. Definitely one of my favorites

  • Reply
    Christian
    December 9, 2017 at 4:22 pm

    Delicious!

  • Reply
    Sarah L
    December 5, 2017 at 7:52 am

    These were AMAZING! We followed the recipe exactly. We’re definitely going to be making them more often.

  • Reply
    Jamaica
    November 28, 2017 at 2:04 pm

    Made and added Italian sausage to the ricotta mix…along with spinach and garlic… tasty and delicious!! Left a few plain ones for the kiddos…thanks for sharing!

  • Reply
    Celeste Luna
    November 26, 2017 at 4:09 pm

    It was super easy to make. Filling and delicious! It was a big hit with the family. Xo thank you

  • Reply
    Radhika
    November 22, 2017 at 4:10 pm

    I accidentally bought frozen spinach instead of fresh. Can I use it? I was thinking of thawing and draining it, then sautéing it as per your recipe…

    • Reply
      Laura
      November 22, 2017 at 7:50 pm

      Hi Radhika! You can absolutely use frozen spinach – just thaw and drain like you described and cook according to the recipe. Enjoy!!

  • Reply
    Pat Schwartze
    November 14, 2017 at 7:11 pm

    Tried this tonight.. my husband had 5 shells! Our daughter made another version of these, said these were better.. thank you! Delicious

    • Reply
      Laura
      November 15, 2017 at 3:18 pm

      Thanks so much, Pat!! Sounds like my husband 😉

  • Reply
    Mura Kievman
    October 22, 2017 at 4:03 pm

    Husband loved these, which he didn’t expect to do. I ended up with a creamy stuffing because I didn’t read the recipe closely enough. So I pureed all the stuffing items (because I hadn’t chopped the spinach before cooking). This is similar to a spinach lasagna I’ve been making for years in that that includes a spinach-ricotta element but has meat sauce rather than tomato sauce. I used Hazan’s tomato sauce with a little garlic added. Just fabulous. I had to substitute dried basil for the leaves, but that didn’t seem to affect the end product. DELICIOUS!

    • Reply
      Laura
      November 11, 2017 at 9:25 pm

      Thanks so much, Mura!! So happy to hear you loved these as much as we do 🙂

  • Reply
    Aly Nadine
    October 9, 2017 at 10:18 am

    These are so delicious, this is my second time making them. My family goes NUTS over them! It’s so silly that I never thought to do an egg to my eye mixture to keep I all together, and in the main cook in my house! This uses the perfect amount of cheese filling the right ratio of ingredients. Thanks for the recipe, it’s the only one I’ll ever use from now on!

    • Reply
      Aly Nadine
      October 9, 2017 at 10:23 am

      Whoops, so many typos!
      *never thought to add an egg to my cheese mixture
      *I’m the main cook

  • Reply
    Pat
    September 7, 2017 at 3:40 pm

    Made these last night and they were fantastic. So flavourful!

  • Reply
    Joann
    September 3, 2017 at 5:11 am

    This is the best recipe for stuffed shells ever! Love that you use fresh spinach, not frozen. Thank you for sharing this delicious and healthy recipe.

  • Reply
    Jesse Anne
    August 17, 2017 at 9:46 am

    This recipe is actually amazing!!

    • Reply
      Laura
      August 29, 2017 at 4:02 pm

      Thank you so much, Jesse!!

  • Reply
    Joan Hart
    July 21, 2017 at 6:46 pm

    I made this as written and wouldn’t change a thing. It makes me so happy when I try a new recipe and it turns out even better then expected. Thanks for a simple recipe that is fresh and flavorful. I will make this dish again and again, its that good!!

  • Reply
    BOBBIE
    July 18, 2017 at 7:28 pm

    Really awesome! I made some slight tweaks. I chopped up the spinach with scissors and just used the rest of my baby spinach, was probably a little less than what it called for. I also chopped up 4 big white mushrooms for heartiness and half an onion. I sautéed those and then added the garlic and spinach. I then dolloped sauce on top and didn’t smother it and then added more shredded mozzarella on top. I bought a big loaf and shredded myself. Omg so much better than pre shredded mozzarella, it has so much moisture! Overall a great recipe. Will double it next time and freeze!

  • Reply
    mary
    July 11, 2017 at 8:42 am

    where do you find the shells, can’t find them anywhere.
    Mary

    • Reply
      Laura
      July 12, 2017 at 1:15 pm

      Hmmm… I can find these at most of our local grocery stores (Safeway, Target, Fred Meyer etc.) but if you can’t find them locally you can also buy them online: http://amzn.to/2uSNS8z Hope that helps!!

      • Reply
        Julia
        August 6, 2017 at 6:46 pm

        Try homegood store they bring food from all over the world
        Today I found the biggest shell you can’t imagine
        Trying this recipe tomorrow

    • Reply
      Debra Austin
      July 15, 2017 at 4:38 pm

      I got mine at Wal-Mart

  • Reply
    Kaleid
    June 25, 2017 at 2:57 pm

    I moved to a 9 by 11 dish to get all 16 in and added moz and park on top.

  • Reply
    Diane
    June 21, 2017 at 8:54 pm

    Loved this recipe! I substituted chopped kale for the spinach and used bechamel instead of marinara-delicious. So delicious in fact, my husband ate almost the entire pan of shells!!

    • Reply
      Laura
      June 22, 2017 at 5:21 pm

      Thanks so much, Diane!! I’m so happy to hear you love this one – your substitutions sound amazing!

  • Reply
    Diane Sarin
    June 21, 2017 at 6:51 pm

    Loved this recipe! I substituted chopped kale for the spinach and used bechamel instead of marinara-delicious. So delicious in fact, my husband ate almost the entire pan of shells!!

  • Reply
    Casey
    June 19, 2017 at 10:57 am

    Do you think ground beef could be substituted for the spinach? My cousin isn’t a big green person and my husband is a big meat eater. Regardless, can’t wait to try it tonight!

    • Reply
      Laura
      June 19, 2017 at 11:21 am

      Hi Casey! Yes, you could absolutely add ground beef, just be sure it’s fully cooked and slightly cooled before adding it to the filling/shells. Hope you enjoy!

  • Reply
    Lita Watson
    June 18, 2017 at 11:59 pm

    Such a nice dish! Why don’t you give more illustration photos or videos about this dish to show everyone how great these shells are?

  • Reply
    Nanny Lou Lou
    June 5, 2017 at 11:26 am

    These were super yummy. I made two 8×8 pans full. I had made extra shell in case they split. So I had eight in one pan and nine or ten in another pan. Inside of using bottle sauce, yuck, I made Giada’s marinara sauce. She has two recipes for marinara but it is the same recipe but halved. I made the one that makes a quart. The only I added to her recipe is that I put in a can of Rotel tomatoes , just to kick it up a notch. These were excellent. I froze the other pan for another day. My husband and I had these for dinner with a garden salad and there is lots for leftovers.

  • Reply
    Samantha
    May 31, 2017 at 3:19 am

    This is an amazing recipe! I’m so glad I stumbled across it! Thank you!

  • Reply
    Jen
    May 27, 2017 at 1:30 pm

    Wow, this looks amazing and making these tomorrow!

  • Reply
    AT
    May 14, 2017 at 7:30 pm

    Made this for mother’s day and it was such a hit! Added cubed/roasted butternut squash on top for more color, and they looked beautiful coming out of the oven. Even the (very) carnivorous males loved them and were satisfied

  • Reply
    Pam
    March 12, 2017 at 6:38 pm

    I made this for Sunday dinner and everyone really liked it. I tripled it and used more garlic, it was amazing. Even my husband, who doesn’t like garlic enjoyed it. I’ll make this agin for sure! Thanks for sharing your recipe

  • Reply
    Kathy
    March 11, 2017 at 6:27 am

    This is a great recipe. I’m having my “guy’s” vegetarian daughter and her friend over for dinner. The can be served with a side of meat sauce for us and plain sauce for our two guests. No fuss not bother. Thanks!

  • Reply
    Ariane
    March 2, 2017 at 4:34 pm

    Excellent, easy, delicious recipe. Made it exactly as written, except added 1/2 lb ground beef to the cheese mixture (cooked it with the chopped spinach.) Will be a staple of my household!!

  • Reply
    Brian
    March 1, 2017 at 4:26 pm

    I believe I’ve made this for times now. My kids are always excited when I’m making it. A lady in line at the grocery became invious when she saw my ingredients. 😉 Thank you for this family favorite recipe. 🙂

  • Reply
    Anne
    February 20, 2017 at 3:15 pm

    This was really great!!! Not only was it one of the most easy recipes I’ve ever made, it tasted how I wanted it too! No cut corners in flavor. Thanks!

  • Reply
    Nikki
    February 3, 2017 at 10:28 pm

    So good!

  • Reply
    Leslie
    January 31, 2017 at 4:41 am

    Made this last night for dinner… One word, AMAZING!! This will become a regular in our meal rotation.
    I forgot to add the egg, and didn’t notice until I posted this review that it was an ingredient, and substituted the mozzarella for herbed goat cheese. The filling was delicious enough to eat on its own, but nestled into the shells and sauce was pure decadence. Thanks for the recipe Laura!

  • Reply
    Divya
    January 27, 2017 at 10:33 am

    Hi Laura,
    I am having guests for dinner tomorrow night. Plan to make this dish, looks delicious. But I do not want the egg, can I use cream cheese as a binder instead? Is it ok to bake cream cheese for that long? Or is it better to just leave out the egg and proceed with the recipe? If so, for how long should I bake? Thanks much

    • Reply
      Laura
      January 28, 2017 at 10:24 am

      Hi Divya! I think you could cream cheese or just omit the egg. I’d bake at the regular time and temp. The texture will change a little bit, but should still be yummy. Hope that helps!!

  • Reply
    Audrey P
    January 25, 2017 at 7:47 pm

    Have made this twice now and followed the receipe as listed except omitted Parmesan (kids don’t like). Turned out great both times. Will definitely be making these again and again.

  • Reply
    Greg
    January 21, 2017 at 4:50 pm

    Very tasty!! Used the ingredients as listed but winged the measurements. Only thing I did different was to sprinkle mozzarella and parmigiano on the top with some fresh basil. Will make again for sure.

  • Reply
    Janki
    December 29, 2016 at 3:10 pm

    amazing!! added an indian kick to it by adding jalapeno and my mom said shes so proud of what i created!! <3

  • Reply
    Valarie
    December 13, 2016 at 5:27 pm

    This recipe was fantastic. I followed it exactly (except for the basil I used 1 tsp dried and used shredded Italiano instead of just mozzarella). I used Presidents Choice sweet basil pasta sauce and it was perfect. Everyone who ate it raved, I even took some to my coworkers who all want the recipe! Thanks, this will be made again and again!

    • Reply
      Laura
      December 17, 2016 at 2:55 pm

      Thanks so much, Valarie!! So happy to hear that 🙂

  • Reply
    Suzanne
    December 11, 2016 at 2:14 pm

    Made this for a Christmas party last night. People raved about how delicious it was. Thank you for a wonderful recipe!!
    5 Stars!!! (Website won’t let me pick 5, so I am doing it here.)

    • Reply
      Laura
      December 17, 2016 at 2:57 pm

      Oh I’m so happy to hear that, Suzanne! Thank you and Merry Christmas!!

  • Reply
    Wil
    December 2, 2016 at 10:56 am

    Delicious,
    I am a man therefore lazy/looking for simplified processes. I use a piping bag or a large heavy duty Ziploc with the corner cut off to put the stuffing into the shells. It works and saves time.
    Excelsior!!

  • Reply
    Adrienne
    November 13, 2016 at 4:16 pm

    OH MY GOODNESS!! I made this for dinner tonight and I had to stop and leave a review. This dish was just absolutely amazing! I substituted the marinara sauce with meat sauce I had from spaghetti I made last night and it was unbelievably incredible! Thank you, Laura—this recipe is now officially in my rotation.

    • Reply
      Laura
      November 13, 2016 at 5:09 pm

      Thanks so much, Adrienne! You made my night 🙂

  • Reply
    Helen
    October 9, 2016 at 3:30 pm

    I’m really going to make this . looks so good .

    • Reply
      Laura
      October 10, 2016 at 4:07 pm

      Thanks, Helen! Hope you enjoy 🙂

  • Reply
    Steffanie
    September 23, 2016 at 8:01 am

    All of my kids loved this meal!!

    • Reply
      Laura
      September 26, 2016 at 2:16 pm

      Yay! Thanks, Steffanie!

  • Reply
    steph
    August 2, 2016 at 6:16 am

    Great recipe — I have made it many times. Works with frozen spinach too. As others have said, this freezes incredibly well. Thanks!

    • Reply
      Nancy Kane
      August 7, 2016 at 2:01 pm

      I am hoping to make this tonight but I have one question please. I have never attempted to cook pasta in the oven??? In the past I would boil my shells to al dante but never heard of cooking them in the oven. Could you elaborate on this for me please. Thanks!!

      • Reply
        Laura
        August 7, 2016 at 3:09 pm

        Hi Nancy! You’ll still cook the pasta shells al dente (in step one), then stuff them with the filling, cover with sauce, and bake until the cheese is melted and the shells are cooked through. Hope that answers your question! Enjoy!

  • Reply
    Taylor
    July 8, 2016 at 5:51 am

    FABULOUS recipe. This is a winner– and freezes SO well. I had leftovers so wrapped them in tinfoil and put in freezer. I did this 5 months ago and just took some out yesterday to have for dinner. Just as fabulous 5 months later!

    • Reply
      Laura
      July 17, 2016 at 12:51 pm

      Thanks, Taylor!! So glad you enjoyed it!

    • Reply
      Amanda
      August 11, 2016 at 12:55 pm

      Freezing was my question! How do you reheat? This looks delish!

      • Reply
        Gabrielle
        September 18, 2016 at 12:25 pm

        I’m with Amanda. How do you reheat this?

        • Reply
          Laura
          September 27, 2016 at 11:03 am

          Hi, Gabrielle! You can reheat the shells in the oven two ways. If you’re freezing leftovers or the premade dish (with the sauce), simply cover with foil and bake at 375. The shells will defrost while they bake, which will take a little bit longer than the regular recipe (somewhere in the 30-40 minute range), before uncovering and baking an additional 10-15 minutes. You can also fill the shells and freeze them before adding the sauce/cheese, which makes them a little more flexible for different sized portions. Just add them (frozen or slightly defrosted) to a baking dish, add sauce, and bake. Hope that helps!!

  • Reply
    bethany
    May 21, 2016 at 5:07 pm

    Very good. thanks!

  • Reply
    Beth
    May 4, 2016 at 10:57 am

    If the finished product tastes as good as the filling does, this is sure to be a winner tonight! Definitely a step up and above the traditional stuffed shell recipe!

    • Reply
      Laura
      May 4, 2016 at 1:46 pm

      Thanks, Beth! Hope you enjoy the finished dish!!

  • Reply
    Gabby
    May 4, 2016 at 4:39 am

    Yummm

  • Reply
    Elizabeth
    April 20, 2016 at 2:25 pm

    Hi Laura – I’m having a neighborhood party in a few weeks. I made your shells tonite for my husband and myself as a test run. Fabulous!!! Your shells will be front and center on Derby Day.
    Thanks for sharing it with us

  • Reply
    Alexandra
    April 4, 2016 at 7:04 pm

    Hi! Came across this recipe on Pinterest and I have to say this is an AMAZING dish! I made it tonight for dinner and my husband and I both absolutely loved it. I will be making this many more times and plan to pass it along to my sister. I do have one question though: What is a good side dish to go along with these shells? Thanks!

    • Reply
      Laura
      April 7, 2016 at 4:20 pm

      Hi Alexandra! Thanks so much! I usually pair these shells with a big green salad, with whatever fresh veggies I have on hand to throw in. Lately, we’ve been loving a baby spinach/cucumber/feta/kalamata olive combo.

  • Reply
    karen
    March 22, 2016 at 4:05 pm

    Just made it. Very good. I am interested to see how the 11 year old likes it and if husband notices no meat. 🙂

  • Reply
    Janice
    March 21, 2016 at 3:11 pm

    I can’t read any comments, so I don’t know if this has been asked, but how do you think frozen spinach would work? Thanks!

    • Reply
      eve woldt
      April 30, 2016 at 2:19 pm

      It would probably work fine, but I bet fresh spinach would taste better!

  • Reply
    Jess
    March 10, 2016 at 11:32 am

    Easy and outstandingly delicious! We will most definitely be repeating this recipe!

    PS the boyfriend didn’t even know there was spinach in there…

    • Reply
      Laura
      March 15, 2016 at 4:35 pm

      So happy to hear that, Jess!

  • Reply
    Anna L
    February 9, 2016 at 2:10 pm

    Mine took a little longer to bake uncovered, I had to use a covered glass dish because I was out of foil. Still turned out great, will make again.

    • Reply
      Laura
      February 10, 2016 at 12:57 pm

      Thanks, Anna!!

  • Reply
    Lilian Pillow
    February 4, 2016 at 5:43 am

    So easy and yet so good. Ill keep doing it.Thks for this gorgeous receipe.

    • Reply
      Laura
      February 7, 2016 at 1:13 pm

      Thanks so much, Lilian!

  • Reply
    valentina
    January 28, 2016 at 5:43 pm

    Super easy, they’re in the oven right now! Hope they come out good as they look!!

    • Reply
      Laura
      January 30, 2016 at 9:55 pm

      Thanks, Valentina! Hope they came out great!

  • Reply
    Debra
    January 27, 2016 at 9:23 am

    Hi there!

    Could you substitute the spinach for kale and mushroom instead?

    • Reply
      Laura
      January 27, 2016 at 3:57 pm

      Hi Debra! Absolutely – you may just need to adjust the cooking time.

  • Reply
    Martin
    November 19, 2015 at 12:32 am

    Wow! Fairly easy recipe but looks amazing. Will have to cook it for my wife, she loves pasta

    • Reply
      Laura
      November 19, 2015 at 10:05 am

      Thanks, Martin! Hope you and your wife enjoy!

  • Reply
    Anastasia
    October 27, 2015 at 7:13 pm

    Amazing!! I didn’t have mozzarella so used cheddar, still incredible! will absolutely make again. Will test out freezing them, cuz that would be a fabulous mid week, no time to cook dinner!!!

    • Reply
      Laura
      October 31, 2015 at 10:02 am

      Thanks, Anastasia! So glad you enjoyed these!

  • Reply
    Brittani
    October 27, 2015 at 4:38 pm

    At what temp do you cook it at? And if I don’t want the other things just the ricotta cheese do I need to use egg? or can I just use the cheese and it’ll come out normal?

    • Reply
      Laura
      October 31, 2015 at 10:07 am

      Hi, Brittani – You bake these at 375 degrees F. (see recipe directions above). The egg functions as a binder, to solidify and hold the filling together in the shells, but I’m not sure how good these would taste with just ricotta and none of the other filling ingredients…

    • Reply
      Guiana Modesto
      May 24, 2016 at 4:17 am

      Brittani- the traditional stuff shells recipe calls for just ricotta the egg will add the flavor and bake it properly through. If no egg is used you will taste a difference and may need to cook it longer.

  • Reply
    Tiara
    September 22, 2015 at 11:56 am

    I made these last night and they are delicious! Thank you for the recipe, very simple and not too overwhelming for a weeknight family dinner.

    • Reply
      Laura
      September 23, 2015 at 12:54 pm

      Thanks, Tiara! So glad you enjoyed my recipe!

  • Reply
    crystal
    September 10, 2015 at 3:22 pm

    can you substitute cottage cheese for the riccotta?

    • Reply
      Laura
      September 10, 2015 at 4:07 pm

      Hi Crystal! I haven’t tried that before so I’m not sure… Maybe? I’d be curious to know how it turns out if you try!

      • Reply
        Kathleen
        January 17, 2016 at 4:19 pm

        Just tried the recipe with 1.5 cups of 1% cottage cheese instead of the ricotta and it turned out great!

        Awesome recipe Laura, perfect for a college student to make and keep in the fridge!

        • Reply
          Laura
          January 20, 2016 at 1:45 pm

          Thanks, Kathleen! So glad you enjoyed these! (And good to know about the substitution!)

  • Reply
    Jackie
    August 23, 2015 at 9:51 pm

    Made these tonight and they were awesome!!! Great recipe, thanks for sharing… My family love it..

  • Reply
    Kathy
    August 11, 2015 at 7:43 am

  • Reply
    Colleen
    July 23, 2015 at 6:49 pm

    I just wrote a comment, and it looks like it didn’t go through, so I’m trying this again! I made this recipe about two months ago, and everyone loved it!! It was so good that I want to make the recipe again, and this time I’d like to add some sausage to some of the shells. Does anyone have any recommendations on adding sausage? I want to use a healthier type like chicken sausage. I never cook with sausage. I’m thinking of cooking it in a pan with a little onion before adding it to the mixture. Any thoughts on this? Thanks for your help!

    • Reply
      Shea
      March 28, 2016 at 2:41 pm

      Hi Colleen – I’m wondering if you ever ended up making these with sausage? If so, would you mind letting me know if you needed to adjust the cook time, etc?? Thanks!

  • Reply
    Colleen
    July 23, 2015 at 6:18 pm

    I made this recipe, and it was absolutely delicious! I plan on making these again and would like to add sausage to some of the shells for people who want a little meat in the stuffed pasta shell. Does anyone have any recommendations on doing this? I’m thinking of getting a healthier type of sausage such as chicken sausage. Some come precooked. I think that I may cook it up with a little bit of onion in a pan first of all. I’m open to any ideas to adding sausage … but not too much since I like this dish the way it is! Many thanks for the tasty recipe!

  • Reply
    Donna S.
    July 20, 2015 at 7:15 pm

    Made this for dinner tonight….
    Very good…big hit

    Thank you

  • Reply
    Lalania
    July 20, 2015 at 6:50 am

    My 11 year old son made this for us last night and it was a huge hit. The whole family loved these! Can’t wait to enjoy the leftovers.

  • Reply
    Kim
    July 6, 2015 at 5:32 am

    I am making this for a party Saturday night. I will have two trays on the sternos and of course I’m afraid of it drying out. Trying to figure out the best time to make this.

    Do I make it now and freeze it until Saturday morning then bake? If I do, do I freeze it in the pan with the sauce?
    Do I stuff all the shells the night before (don’t put sauce on yet) and cook morning of the party?
    Do I not make it at all until the morning or very early afternoon of the party?

    I need to transport it and heat it back up on the sternos for a 7pm party and we plan on leaving the house around 3PM. Any advice would be appreciated. Thank you.

  • Reply
    Maryam
    May 26, 2015 at 10:04 am

    I made it last night and we all loved it! Thank you so much for posting it.

    • Reply
      Laura
      May 26, 2015 at 12:52 pm

      Thanks, Maryam! So glad you all loved the dish!

  • Reply
    Laura Thorstenson
    May 13, 2015 at 6:10 pm

    Great recipe. So glad I somehow found it, so delicious and so easy to make. Thank you so much for posting it!

    • Reply
      Laura
      May 13, 2015 at 7:16 pm

      Thanks, Laura! I’m so glad you enjoyed the recipe!

  • Reply
    Elizabeth Woodward
    April 22, 2015 at 1:43 pm

    These are so delicious! We have picky eaters in our family and this recipe has made it into the rotation. That says A LOT! Thank you so much for a happy vegetarian meal (with spinach, even) that everyone enjoys.

    • Reply
      Laura
      April 22, 2015 at 7:19 pm

      Thanks so much, Elizabeth! I’m so glad to hear you and the family love these as much as we do!

  • Reply
    Gwyn
    April 21, 2015 at 11:01 am

    So, so good. I make these once a week now. It’s just my husband and me, so it’s two days of dinners for us and actually tastes better the second day.

    • Reply
      Laura
      April 21, 2015 at 11:26 am

      Thank you so much, Gwyn! I’m so glad you and your husband are enjoying them as much as we do! And I agree, sometimes pasta is a little better the next day, all melded together 🙂

  • Reply
    Ann
    April 13, 2015 at 5:41 pm

    Very good. The spinach really makes a difference. My family loved it.

  • Reply
    Cassandra
    March 17, 2015 at 11:42 am

    I’ve made these numerous times since I first found the recipe on Pinterest a while back. Easy and delicious! Finally now just checking out this website and very excited to try a bunch of the other recipes out!

  • Reply
    Joanne
    February 20, 2015 at 10:22 am

    A little confused, in the picture it’s in an 8×8 dish with 9 shells but the recipe says to use 16 shells. I think the recipe would be better suited to a 9×13 dish.

    • Reply
      Daisy
      October 3, 2015 at 5:03 pm

      I didn’t read the full recipe before I started and only had a 9×13 dish on hand and it was packed with shells (and a little left over). Great recipe though!

      • Reply
        Laura
        October 5, 2015 at 8:34 pm

        Thanks, Daisy! Glad you enjoyed the recipe!

  • Reply
    Julie
    February 19, 2015 at 3:00 pm

    I don’t usually comment on things like this, but I just had to mention that these were amazing! My fiance and I made them on Valentine’s Day after making a different version of stuffed shells a few months ago that were a complete disaster. We loved the fresh basil in these. Thanks for the recipe!

    • Reply
      Laura
      March 4, 2015 at 3:25 pm

      Thanks so much for letting me know, Julie! I’m so glad you and your fiance loved them as much as we do!!

  • Reply
    Rachel
    February 9, 2015 at 4:42 pm

    I made this a few nights ago! It was perfect. My boyfriend asked if we could include this in our regular rotation. Awesome, and easy!

    • Reply
      Laura
      February 11, 2015 at 9:04 am

      Thanks, Rachel! So glad you and your boyfriend enjoyed!

  • Reply
    Friday Favorites {1/16/15} - Sarah Sincerely
    January 16, 2015 at 3:08 am

    […] Oh my! These are so yummy! I made them on Wednesday night for dinner, and they were a hit with both John and me. I was afraid they’d be labor intensive and take a while to do. Start to finish, they took maybe 45 minutes. And 25 minutes of that time was just the assembled shells baking in the oven. And we had plenty leftover for Thursday night’s dinner. Recipe from Fork Knife Swoon. […]

  • Reply
    Zoila
    January 12, 2015 at 8:23 pm

    Amazing recipe just made that for my Family they love it and I will be making it again. Love love love it

    • Reply
      Laura
      January 19, 2015 at 9:18 pm

      Thanks, Zoila!

  • Reply
    Jennifer
    January 11, 2015 at 11:03 am

    I am loving your blog! I just discovered it the other week and have already tried the stuffed shells and banana chocolate muffins-both fantastic!

    Keep the recipes coming, they’re wonderful! 🙂

    • Reply
      Laura
      January 11, 2015 at 11:30 am

      Thank you so much, Jennifer!!

  • Reply
    Tammy
    December 21, 2014 at 11:08 am

    Is this really supposed to be made in an 8×8? I’ve been looking at other recipes for Stuffed Shells that use the jumbo pasta shells and they mostly say to use a 13 x 9. I am definitely making YOUR recipe (making 2 trays – one to take on Christmas, and one to freeze for a couple of days later!).

  • Reply
    tina
    December 11, 2014 at 3:33 pm

    I don’t have fresh spinach, can I use frozen spinach?

    • Reply
      Laura
      December 12, 2014 at 10:03 am

      Yes, just be sure that the spinach is defrosted and drained. Hope you enjoy!

  • Reply
    Samantha
    November 8, 2014 at 6:11 am

    What is the calorie break down for this?

  • Reply
    Friday Favorites {10/17/18} - Sarah Sincerely
    October 17, 2014 at 1:58 pm

    […] But, y’all, they are so delicious! Even my meat loving, skeptical-of-veggies husband loved these. They were easy to throw together and made enough for leftovers throughout the […]

  • Reply
    Elena
    October 15, 2014 at 11:35 am

    This recipe is absolutely delicious. I made it ahead of time and put it in the freezer. All I had to do was throw it in the oven! I love the combination of flavors of the spinach and cheese. I made this for my boyfriend and he loved it. Thanks for the great recipe 🙂

    • Reply
      Laura
      October 16, 2014 at 9:41 am

      Thanks, Elena! So glad you loved the recipe as much as we do!

      • Reply
        Samantha
        November 5, 2014 at 3:47 pm

        Can you put this in the refrige and cook at a later time in the day? Temp of oven and how long to cook it then?

        • Reply
          Laura
          November 5, 2014 at 4:10 pm

          Hi, Samantha! Absolutely, you can make this even the day before. It will bake at the same temperature, but might take a bit longer to cook. Some of this depends on the baking dish, but maybe 10-15 minutes more.

  • Reply
    Jeanne
    October 15, 2014 at 6:08 am

    Does this freeze well? I’m expecting international guests and I’m trying to prepare several meals ahead so I won’t have to be in the kitchen most of the time while they are here.

    • Reply
      Laura
      October 16, 2014 at 9:41 am

      Hi, Jeanne! They do! I’ve had a couple of readers also suggest freezing the pre-made shells individually or in small batches for more flexibility on serving size.

  • Reply
    Amber
    October 9, 2014 at 4:08 pm

    These were delicious! My whole family enjoyed them, including my 3 year old. Thank you!

    • Reply
      Laura
      October 10, 2014 at 10:31 am

      Thanks, Amber! I’m so glad you and your family loved them!

  • Reply
    Amber
    October 9, 2014 at 4:05 pm

    These were delicious! Even my 3 year old loved them! Thank you!

  • Reply
    Angela
    September 20, 2014 at 1:46 am

    Your presentation photo is beautiful, but it doesn’t look as though there is any sauce on top of the shells. I’m making this for a birthday celebration, and I’d like my dish to look as lovely as yours, so should I top the shells with sauce, or not? Also, I love the idea of adding spinach into the cheese mixture. I’m very anxious to make this dish. Of course, I’ll serve it with a large tossed Italian-style salad and garlic bread. I’m sure our guests will truly enjoy this meal.

    • Reply
      Laura
      September 21, 2014 at 9:41 am

      Thanks, Angela! It’s important to have at least a light coating of sauce on top of the shells… This keeps the pasta from drying out or burning while they cook. You’re right, there isn’t much on top of the shells in the photo – I wanted the filling to show through – but normally I would use the full amount in the recipe. If you want more of that “look,” try using a thinner pasta sauce rather than a chunky one. Hope that helps, and that you and your guests love the recipe!

  • Reply
    Judith Markham
    September 19, 2014 at 9:44 am

    Laura I want to use this for my eating light group. Do you have the nutritional value and calories for this dish? How could I make it light?

    • Reply
      Laura
      September 21, 2014 at 9:36 am

      Hi Judith! I am working on adding nutritional info to all FKS recipes, but I’m not quite there yet. Soon! In the meantime, try using whole wheat pasta shells (if you can find them), and light/skim ricotta and mozzarella.

  • Reply
    Adina
    September 14, 2014 at 5:50 pm

    My daughter won’t eat eggs. Do you think I can just increase the ricotta and add a little water? Or should I use egg replacer?

    • Reply
      Laura
      September 15, 2014 at 8:35 am

      Hi Adina,

      Is it that she doesn’t like eggs? Or can’t/is allergic to eggs?

      If she just doesn’t like eggs, I promise you she will never notice. The egg is not there for flavor, but rather as a binder, to keep the cheese together, and you really don’t taste it at all.

      If she is allergic, simply omit the egg and continue with the rest of the recipe – no water needed.

      Hope that helps!

  • Reply
    Katie
    July 17, 2014 at 11:55 pm

    Thank you Laura for the reciepe. I made it for dinner today and it came out amazing. My boyfriend and friends loved it.

    • Reply
      Laura
      July 18, 2014 at 6:54 pm

      Thanks, Katie! So glad you all loved the recipe!

  • Reply
    Dorothy Taylor
    July 12, 2014 at 1:14 pm

    Sounds wonderful!!! But what do you serve with it?? Salad?? If so what kind??

    • Reply
      Laura
      July 12, 2014 at 2:10 pm

      Hi Dorothy! I would definitely serve this with a salad… The stuffed shells are almost a complete meal themselves, but a light salad would be a nice side. Lately I’ve been loving big spinach salads with fresh cherry tomatoes, diced red onion, kalamata olives, cucumber, avocado, pine nuts (or almonds) and a liberal amount of goat cheese (or feta), which has a really fresh, summery/Mediterranean vibe that would be really good with the shells. Honestly though, I think any green salad would be great with this. Let me know what you end up making, and enjoy your dinner party!!

  • Reply
    steph
    July 10, 2014 at 7:15 pm

    Thanks so much for this recipe, it’s one of our favorites now. My boyfriend loves pasta and I usually avoid it, but I actually really like this one and of course so does he. 🙂 Thanks again!

    • Reply
      Dorothy Taylor
      July 12, 2014 at 1:13 pm

      Want to service spinach & ricotta stuffed shells for dinner party…but what do I serve with it?? If a salad,,,what kind of salad?? HELP!!

  • Reply
    Chris
    April 7, 2014 at 2:24 pm

    Will attempt my first ravioli/pierogi with homemade pasta tonight and was looking for a spinach ricotta filling and I will try this one. The shells look extremely tempting, but I really must try my own pasta first!

    • Reply
      Chris
      April 7, 2014 at 6:38 pm

      I don’t understand the following: “The spinach should be reduced by half.” The amount? Wy waste 2 cups of spinach? Not sure what to do…

      • Reply
        Laura
        April 7, 2014 at 7:25 pm

        No, no! Don’t throw away the spinach! What that means is that the spinach will cook down considerably, reducing the overall volume of spinach by about half (as much of the natural water in the spinach cooks away.) You’ll end up using the full amount you start with… Hope that helps!

      • Reply
        Emily
        April 12, 2014 at 11:41 am

        It means that after you cook the spinach, the amount will be reduced by a half.

      • Reply
        Angela
        June 21, 2014 at 5:43 am

        She just means that you should wait to remove the spinach from the heat until the size of the original amount of spinach is half the size of when you started cooking it- that’s when you know it’s done. It’s size is reduced by half. 🙂

  • Reply
    Stevi
    April 6, 2014 at 7:45 pm

    All I can say is ‘YUM!” I found this recipe on Pinterest and my husband and I absolutely loved it! We made it two weeks in a row! Really flavourful and filling, yet still light. Definitely a new favorite so thank you!

  • Reply
    Kelly
    March 31, 2014 at 12:50 pm

    A friend made this for me after I had my third baby, it was SO delicious that it’s now my go-to when bringing people food or cooking for others! Making it today for my bookclub! This recipe is a total home run!

    • Reply
      Mark Janov
      April 5, 2014 at 3:55 am

      This was fantastic. Thank you I looked like I have been cooking for years. The wife loved it and I now have lunch tomorrow besides a great dinner tonight . The hardest part was buying the food . Then the anticipation of this bothered me a little, I hate to wait as I am a fast food guy. So glad I made this.
      Great recipe … Thanks

  • Reply
    Heaven
    March 30, 2014 at 3:20 pm

    Hello, this sounds like a lovely recipe! I dont have much cooking experience because I’m still young, only sixteen and I’m trying to find new and cheap recipes. I’m definitely going to try this one, but what would you recommend on the side? Green beans, sala, carrots?

    • Reply
      Heaven
      March 30, 2014 at 3:21 pm

      *salad, not sala.

    • Reply
      Kim Dachtler
      April 1, 2014 at 10:16 am

      Salad and garlic bread or bread sticks ~

  • Reply
    Deborah
    March 4, 2014 at 8:39 am

    I made these for a tough crowd on New Year’s Eve this past year for a progressive dinner, the main course being at our home. (Three of my guests were siblings whose father was a professional chef and they’re very opinionated where cuisine is concerned.) I got RAVE reviews on these shells! I had wanted a recipe that would help use the large tub of spinach I frequently buy at Sam’s Club and this recipe was just the ticket. I didn’t have fresh basil in the house so I used dried but otherwise, pretty much followed the recipe as written. It was great to be able to make these up the evening before and we set our oven to come on while we were having appetizers at House #1 on our dinner tour. I am going out of state to care for my elderly parents soon and will be taking the ingredients to WOW my Italian mama and father when I make them dinner. These freeze really, really well so the leftovers will go into their freezer for their caregiver to warm up for them at a later date. Great, easy and delicious recipe! Thanks!!!

  • Reply
    Timo
    February 12, 2014 at 11:52 am

    Dang, these were awesome! I added cooked crumbled bacon into the cheese mixture and it turned out delicious! Thanks for the recipe!

  • Reply
    Brooke Alexa
    February 7, 2014 at 10:40 pm

    Great recipe for one of my favorites growing up!! I used kale in mine instead of spinach and cooked it the same just in a Dutch oven instead of skillet! Very yummy!! And boyfriend loves it!! xoxo

  • Reply
    jordan
    February 6, 2014 at 6:15 pm

    Just made this tonight. So great. We used a little extra ricotta parm and mozz, just because we had it. Unfortunately I burned the fresh garlic so we had to use garlic powder the second go round. Didn’t affect the flavor (that I noticed), still turned out phenomenal! Thanks for my new go to recipe.

  • Reply
    Carrie Lee
    February 4, 2014 at 7:42 pm

    Hi! These look amazing! I cant wait to try the recipe. You said they could be frozen, any idea on heating instructions after being frozen? Thanks so much for sharing!

    • Reply
      Diane
      August 19, 2014 at 8:47 pm

      When I make this delicious recipe I always make extra. I put the stuffed shells on a cookie sheet and freeze them. When frozen I put them n a freezer bag and can remove as many as I want when needed without having them all stuck together.

      • Reply
        Laura
        August 21, 2014 at 1:03 pm

        Definitely going to start doing this… Thanks, Diane!

  • Reply
    Dianna
    December 27, 2013 at 10:33 am

    Would it be possible to freeze these for later use?

    • Reply
      Laura
      December 27, 2013 at 11:09 am

      Yes, you can either freeze them prior to baking, or freeze the leftovers.

  • Reply
    Rachel
    December 22, 2013 at 1:04 pm

    Laura, I just found this recipe and amazing photo of your spinach-ricotta stuffed shells. I will be making these for our Italian Christmas Eve celebration at my parents house on Tuesday. Thank you so much for posting and I wish you and yours a Merry Christmas and a Happy New Year!!! 🙂

  • Reply
    Anxhela
    December 21, 2013 at 10:17 pm

    Thank you for your recipe!!!!!!!! It was as good as it looked. My family loved it and it reminded me of Olive Garden. I will follow this blog more often. Love it!!!!!

  • Reply
    M
    December 11, 2013 at 1:20 pm

    I would like to add ground turkey to this… can I add it into the cheese mixture without ruining them? Or would I need to just add it to the marinara sauce?

    • Reply
      Laura
      December 14, 2013 at 6:15 pm

      I think you could absolutely add it to the cheese/spinach mixture – just make sure the meat is cooked before you stuff the shells (I’m not sure it would cook fully otherwise). Let me know how it turns out! 🙂

  • Reply
    Eli@coachdaddy
    December 2, 2013 at 9:52 pm

    Our frozen spinach was freezer burned, so we just subbed in cottage cheese. And extra ricotta. Oh, and I had to use cheddar … but it was still delicious!

  • Reply
    Lauren
    November 20, 2013 at 10:54 am

    I found this recipe through a search engine last night while at the grocery store and found the photo to be so beautful I just had to try it. Turns out it tasted even better! Everyone went back for thirds! Although your recipe was perfect on its own, I tend to add things and change things up (slightly) while I’m in the middle of cooking. I ended up adding almost the entire bag of spinach (about 3/4 of a large bag), I added about 6 or 7 basil leaves (I grow it fresh from my garden and cut too much and it smelt too wonderful to waste), I also added a tiny pinch of nutmeg and a little granulated garlic to the filling mixture (didn’t think I used enough fresh garlic when I cooked it with the spinach). Once it was ready to go in the oven I also “sprinkled” more of the mozzarella cheese on top of the shells before covering with the tin foil (couldn’t resist). All-in-all it was absolutely the best stuffed shells I, or my family, have ever had! So glad I found it online and it will be a family recipe for life! Thanks for sharing!

  • Reply
    Ted
    November 11, 2013 at 1:18 pm

    I have a problem with judgment calls like”packed”, greatly preferring an objective measure like grams or pounds/ounces. Can anyone help with the spinach amount?

    • Reply
      Laura
      November 11, 2013 at 1:27 pm

      Hi Ted, I’m sorry you found the measurement confusing. I’ve never weighed the spinach for this recipe… I use the term “packed” here to describe full cups of spinach, that have been gently pressed down to reduce the air space between the leaves. In all honesty, this recipe has a lot of wiggle room to it, and using slightly more or less spinach won’t make a huge difference. I hope that helps at least a little bit!

  • Reply
    Lorna
    November 10, 2013 at 10:19 pm

    I made this today and really enjoyed it. Rather then using jarred marinara sauce I made it from scratch which I think made the recipe even better. I like the way this recipe will allow me to play around experiment. Thanks for the recipe.

    • Reply
      Laura
      November 11, 2013 at 1:29 pm

      Hi Lorna, I bet it was great with the homemade marinara sauce! That makes any dish even better. I’m so glad you enjoyed it and played around with the recipe!

  • Reply
    Tami
    November 8, 2013 at 3:57 pm

    Thanks for the recipe!! Can’t wait to try!

  • Reply
    Nora Winchell
    October 19, 2013 at 12:35 am

    I tried these stuffed shells tonight and they were amazing!

    • Reply
      Laura
      October 20, 2013 at 11:35 am

      Thank you, Nora! So glad you enjoyed them! 🙂

  • Reply
    Joe
    October 6, 2013 at 6:09 pm

    They were terrific!….I made them with frozen spinach, boiled then drained really well before putting them in the cooled down oil.

    • Reply
      Laura
      October 9, 2013 at 9:07 pm

      Thanks, Joe! I’m so glad you liked them!

  • Reply
    Sarah
    October 4, 2013 at 10:24 am

    has anyone cooked this from frozen before? I’m assuming you could freeze it right before you would put it in the oven, but just wondering how much longer it would take in the oven if baked from frozen. thanks!

    • Reply
      Cindy
      December 28, 2015 at 12:41 pm

      Yes I have and they turn out wonderfully. Just freeze the shells with the filling and then add the sauce when you are ready to bake. I always have s dozen frozen for a quick meal. Just adjust your cooking time like you would for a frozen lasagna.

      • Reply
        Laura
        January 1, 2016 at 2:51 pm

        Thanks for your advice, Cindy!!

  • Reply
    Jamie
    October 2, 2013 at 7:57 pm

    I added ground meat to these- ABSOLUTELY FANTASTIC!

    • Reply
      Laura
      October 3, 2013 at 1:19 pm

      I’m glad you like these!

  • Reply
    Gloria
    August 8, 2013 at 12:19 pm

    stuff shells with spinach.

  • Reply
    HaleyAnneHunt@gmail.com
    July 13, 2013 at 5:44 pm

    I can’t wait to make this – how much do you think would be lost by using frozen spinach? (That’s almost a cooking crime but if I’m not sacrificing too much of the dish, the time/space/cost savings might be worth it)

    • Reply
      Laura
      July 15, 2013 at 8:50 pm

      Don’t worry about using frozen spinach. I don’t think too much will be lost and it’s definitely more convenient! Just make sure to defrost the spinach first and drain the extra water before you add it to the cheese mixture. Let me know how it turns out! 🙂

  • Reply
    Brooke Schweers
    May 13, 2013 at 9:52 pm

    Yum looks amazing. Spinach and Ricotta are a match made in heaven!

    • Reply
      Laura
      May 14, 2013 at 11:22 am

      Thanks, Brooke! It’s one of our favorites…