Spinach Stuffed Shells

We had a dinner meeting at our house this past Friday night and I wanted to make something that was easy to make everything ahead and just stick it in the oven, and also easy to double for a crowd of 17 people. I immediately thought of stuffed shells and went searching for a recipe. I then remembered I had starred this recipe from Gina’s Weight Watcher Recipes. She used a meat sauce, but I went with just straight marinara.

This was so comforting and just delicious! You would never think this was a weight watcher type recipe at all! It tasted very decadent! I served them with salad and french bread. These stuffed shells are definitely a great go-to recipe and I think they would be great to freeze (prior to adding the sauce) and then bake as well. I was able to make the filling and stuff the shells ahead of time. Then a little before I needed to bake them, I made my go-to marinara sauce (semi-homemade & posted below) instead of the one she suggested and popped these babies in the oven. I highly recommend these for any dinner party!

Spinach Stuffed Shells with Marinara
For the Shells:
12 oz Jumbo Shells
1 tsp. Italian Seasoning
1/4 tsp. salt and 1/4 tsp. pepper
2 cups part skim ricotta cheese
2 cups 2% milk reduced fat mozzarella cheese, shredded
1 egg
10 oz package frozen spinach, thawed and drained
1/4 cup Grated Parmesan

For the Sauce:
1 28 oz. can Hunt’s Traditional Spaghetti Sauce
1 tbsp. Italian Seasoning

Boil water and cook shells according to package directions (about 15 minutes), make sure to make them al dente.
In a large sauce pan add spaghetti sauce and italian seasoning, then simmer on low, covered for about 10 minutes.

Preheat oven to 375°.

In a large bowl, mix together ricotta, egg, spinach, mozzarella, italian seasoning, parmesan, salt & pepper.
Once shells are cooked and have cooled, fill shells with the cheese mixture and place in baking dish with a little sauce in the bottom. Cover shells with remaining sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.

Print Friendly, PDF & Email
Be Sociable, Share!


  1. This looks wonderful and I love making stuffed shells. For me, they always taste better the day after!

  2. These look so yummy! And even better that they are WW!

  3. thecookingnurse says:

    These look great, I’ve never tried spinach in my stuffed shells!

  4. I love the spinach in the ricotta -it’s so colorful and healthy! Stuffed shells are such a great dish to take to a potluck or new mom 🙂

  5. Kristen Marie says:

    I am done with school now so I just printed out about 11 recipes from your blog to start making. This one is first on my list. It looks wonderful!

  6. Kristen Marie says:

    I made this last week and it was wonderful! Tomorrow night I am making your recipe for turkey pot stickers. I’m very excited about it! Missed you this morning.

  7. so how many does this recipe make?

    • It makes quite a bit, I usually fill both a 9 x 13 and a 8 x 8 dish, so I’m thinking around 24-30 depending on how full you fill each shell. It’s been a little while since I’ve made it so I can’t remember exactly how many shells it fills. Most people eat between 2-3 shells. Hope that helps!

  8. I love the spinach…….. looking so yummy. Thanks
    Rumi recently posted..BlogMy Profile