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Spinach & Ricotta Stuffed Shells (Bulk Recipe for Freezing)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Prep Time: 50 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 30 mins
  • Yield: 12 (4 people per dish) 1x


These stuffed shells taste so fresh. They are a perfect comfort food dish that makes 3 pans full of shells, perfect for freezing or sharing.


  • 2 (12 oz) Boxes of Jumbo Shell Pasta
  • 3 Tbsp Olive Oil
  • 6 tsp Freshly Minced Garlic
  • 12 c Fresh Spinach, roughly chopped (about 10 ounces)
  • 36 oz Part-Skim Ricotta Cheese
  • 3 c Shredded Part-Skim Mozzarella Cheese
  • 1.5 c Grated Parmesan Cheese
  • 3 Eggs
  • 3 Tbsp Fresh Basil
  • 3 tsp Salt
  • 1.5 tsp Pepper
  • 8 c Marinara Sauce


  1. Cook shells according to package directions; rinse under cold water, drain and pat dry.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 3-4 minutes.Add spinach and cook until wilted, about 5 minutes.
  3. Coat three 9-by-13-inch baking dishes with cooking spray then spread 2-2.5 cups of marinara along the bottom of each baking dish.
  4. Combine spinach, cheeses, egg, basil and salt and pepper in a large bowl. Mix well. Stuff each shell with 1 heaping spoon of filling and arrange stuffed shells in baking dish. Spoon any remaining sauce around shells where needed.
  5. If freezing: Cover tightly with plastic wrap, then tinfoil. Clearly label and keep in freezer for up to 3 months. Pull out of freezer and allow to defrost in the fridge over night, then follow regular baking directions (below).
  6. If cooking immediately: Preheat oven to 375 degrees. Bake covered with tinfoil for 25 minutes, then uncover and bake an additional 15 minutes.