Leanne’s Spinach and Ricotta Stuffed Shells

Leanne’s Spinach and Ricotta Stuffed Shells

In THE SEVEN YEAR GLITCH, when Leanne needed a quick meal to make for her date with Timothy, she chose stuffed shells. It’s something you can make super quick if you use jarred marinara sauce, or something you can keep vegetarian if you make it with a meatless sauce. Stuffed shells is a great dish to use as a crowd-pleaser, and perfect for any group get-together.

  • 24 ea jumbo shells
  • 10 oz frozen chopped spinach (thawed)
  • 15 oz whole milk ricotta cheese
  • 2 cups mozzarella cheese (shredded)
  • 1 cup Parmesan cheese (grated)
  • 1 ea large egg
  • 2 TBS fresh basil, thinly sliced
  • 1 tsp salt ((Kosher or sea salt is best))
  • ½ tsp freshly ground pepper
  • 4 cups marinara sauce


  1. Preheat oven to 375°F (190° C)

  2. Thaw the spinach and drain. Wring in a towel to get all moisture out of it.

  3. Slice the basil.

  4. Shred the mozzarella and the Parmesan (keep separate)


  1. In a large mixing bowl, stir together the spinach, ricotta, 1 cup of mozzarella, ½ cup Parmesan, egg, basil, salt, and pepper until thoroughly combined. Pour 2 cups of the marinara sauce into the bottom of a 13×9 inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture. Place in the baking dish.

  2. Cover with the remaining sauce and top with the remaining cheeses. Cover with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking approximately 10-15 minutes, or until the top begins to brown and the sauce begins the bubble.

Find this and other wonderful recipes in The Seven Year Glitch:

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