Spinach & Ricotta-Stuffed Jumbo Shells

By Friday, June 6, 2014

My favourite thing about my half-marathon training? Carb loading.Spinach Ricotta Jumbo Shells


If you have read this blog for, say, 30 seconds, you know I looove me some pasta.

One of the most common comments I get (about my blog) is “how aren’t you 300 lbs with all that unhealthy food you make???” My answer: I have no sweet clue. I do live a very active life and am very high-energy, but I guess I was also blessed with good metabolism. It’s OK to hate me.

But now, my friends, I am no longer training for a half-marathon. Which means the excuses to each noodles every day are long gone.

Spinach Ricotta Jumbo Shells

That’s sad, right? I’ll just have to resort to spaghetti squash. And maybe allow myself some quinoa every now and then.

I am curious – what are your favourite sides and salads? I have my go-to quinoa ones, but I’d love some ideas for bean-based salads or basically anything deliciously free of noodles, potatoes, rice etc. So tell me!

Spinach Ricotta Jumbo Shells


In the meantime, I can just dream about this cheesy casserole of mouth-watering YUM.

This is just cheese and spinach in jumbo shells, with some sauce. And it was unbelievably good. Do you have a hard time finding jumbo shells? My Other Half has rarely been able to find them. Luckily they were available when I went looking recently.

I actually made homemade tomato sauce from fresh tomatoes for this recipe! But I can’t remember what I did so I can’t blog about it. I threw a bunch of stuff in a pot and it was awesome.

Comfort food at it’s finest. You can add cheese of any kind to my list of obsessions. Especially with paired with NOODLES.

Spinach & Ricotta-Stuffed Jumbo Shells

Yield: 4 large servings


  • 16 jumbo pasta shells, plus a few extras
  • 1 tbsps olive oil
  • 2 tsp minced garlic
  • 4 cups spinach leaves, packed and chopped
  • 1 cup ricotta
  • 1 cup shredded marble cheese
  • 1/2 cup parmesan cheese
  • 1 large egg
  • 1 tbsp fresh basil, chopped
  • Salt & pepper, to taste
  • 1.5 cups tomato sauce


  1. Heat oven to 375 degrees. Cook shells according to package instructions. Drain and rinse. Heat olive oil in a frying pan and cook the garlic. Add spinach and cook down until wilted. Remove from heat. In a bowl, mix together the three cheese, basil and egg. Add salt and pepper to taste and then stir in spinach. Grease an 8x8 baking dish and pour 1/2 cup of tomato sauce in the bottom, coating it. Stuff each shell with cheese mixture and place in dish. Pour remaining sauce over the stuffed shells and bake for 35 minutes or until bubbling and golden. Garnish with more parmesan and serve hot.


Adapted from Fork Knife Swoon


Spinach Ricotta Jumbo Shells

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