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Spinach Ricotta Stuffed Shells with Meat Sauce

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Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here’s a great way to sneak spinach on your kids’ plate!

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!Spinach Ricotta Stuffed Shells with Meat Sauce

More Italian pasta recipes you might enjoy are Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach, Orecchiette Pasta with Chicken Sausage, Spinach Lasagna Rolls, and Brussels Sprouts Carbonara.

This recipe just got a makeover. Some of you may have seen this in the archives, or have even made this before, today I decided to give it a face-lift with new photos and address some issues some people had with not having enough stuffing for the shells.

These are very satisfying, three are more than enough to fill you up, or two with a salad on the side. A perfect dish if you have company as this makes a large amount, or you can bake half and freeze the rest for another night.

Thank you Julie Hamilton for sharing this recipe with Skinnytaste.

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Spinach Ricotta Stuffed Shells with Meat Sauce

5 from 7 votes
9
Cals:360.9
Protein:28.4
Carbs:34.3
Fat:12.8
Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!
Course: Dinner
Cuisine: Italian
Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!
Prep: 10 mins
Cook: 1 hr 15 mins
Total: 1 hr 25 mins
Yield: 9 servings
Serving Size: 3 stuffed shells

Ingredients

  • 27 9 oz Barilla Jumbo Shells ( or GF shells)
  • 1 cup onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp olive oil
  • 1 lb 99% lean ground turkey
  • 32 oz crushed tomatoes, I used Tuttorosso
  • 1 tbsp chopped fresh basil
  • salt and pepper
  • 2 cups part skim ricotta cheese
  • 8 oz reduced fat mozzarella cheese, shredded
  • 1 egg
  • 16 oz package frozen spinach, thawed and squeezed well
  • 1/4 cup Parmigiano Reggiano

Instructions

  • Boil water and cook shells according to package directions, make sure to make them al dente.
  • Meanwhile, saute onions and garlic in oil.
  • Add turkey and salt and brown until cooked, breaking up in small pieces.
  • Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.
  • Preheat oven to 375°.
  • In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
  • Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
  • Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
  • Serve with additional sauce on top.

Last Step:

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Nutrition

Serving: 3 stuffed shells, Calories: 360.9 kcal, Carbohydrates: 34.3 g, Protein: 28.4 g, Fat: 12.8 g, Saturated Fat: 3.7 g, Cholesterol: 72.5 mg, Sodium: 375 mg, Fiber: 3.3 g, Sugar: 0.5 g

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187 comments on “Spinach Ricotta Stuffed Shells with Meat Sauce”

  1. I made these last night and they were amazing.  And now we have lunches to take for a few days!  Definitely making this again

    1. I use fresh spinach in mine and thought it tasted better. I buy baby spinach so the leaves don’t need to be cut up, and I also remove most of the thick stems cutting them in halves or thirds. For a full box of shells, I use 2 bags of 8oz prewashed spinach

  2. I made these last night and they were amazing! both my husband and i loved them and were surprised at how filling a small portion was! I did however use beef instead of turkey, just because we don’t like the taste of ground poultry

  3. Pingback: Spinach Stuffed Shells | The Pantry Portfolio

  4. Avatar photo
    Kristen Larrea

    The serving size for the shells are 3… what is the serving size I need to measure for the meat sauce? I am making this recipe for a big get together soon but still want to be accountable for my WW Smart Points. I can’t wait to make this it, looks so good. I am doing an Italian themed dinner with tons of your recipes Gina :D.

  5. These are so so good! I used quite a bit more crushed tomatoes because my family likes lots of sauce. Then I added some baby bellas and some coriander to bulk up the sauce (because with the extra sauce, the turkey seemed to be less plentiful) and  it was fabulous. Enjoy!

  6. Making this recipe as we speak, and I think my "jumbo shells" are smaller because I was only able to get about 2 heaping teaspoons of mixture into each shell, so I ended up filling up about 37 shells haha! So I figure since 2 teaspoons is 1/3 of 2 tablespoons, I could get away with eating between 6-9 shells instead? Regardless, I'm about to go pick up a friend and we are so excited to nosh!

  7. Do you think it would work to include the turkey in the shells with the cheese and spinach mixture rather than in the sauce? Thanks for all the amazing recipes!!

  8. I made this in 2 smaller pans and froze one uncooked. If you thaw it and then cook as directed, the frozen one turns out great. You can also freeze after cooking into portion sizes, and this also works out well. I added some chopped mushrooms and red pepper to the sauce (no more points?). I also sprinkled a little more cheese on top before cooking (more points). I think some chicken or turkey sausage would add zip and might try that next time.

  9. I'm making these for my daughter-in-law's birthday on Sunday night. I cannot wait! but I'm trying to come up with something to serve along side of it. Any ideas?

    1. I know its too late of a response, but I always thought that homemade ceaser salad (dressing and all) would be super great with this, or even a raspberry vinagrette would be good. What did you end up making with it?

  10. Just made these and they were delish. Used Gluten Free Tinkyada Jumbo shells and they worked perfectly. Very filling like you said even though I didn't think 3 would be enough. Will definitely make this again. Even my pasta-hating husband loved these!

  11. Gina, for the 9 points plus serving, how much sauce is included with the three shells? 1/2 a cup, etc?

    I can't wait to make these tonight! Love all the suggestions for freezing.

    Thanks all of your amazing recipes!

    1. Whoa! I made the shells but there was a ton of filling leftover. I squished in as much as I could in each shell, but there was still so much left.

      16 oz. seemed like a lot of spinach. Did you possibly meant 10 oz?

      Can't wait for them to come out of the oven! 🙂

  12. Ok silly question when you say 8 ounces is that by weight or cup I usually go by weight when you say it.

  13. Avatar photo
    Jessica Atkins

    I made this recipe yesterday and my husband & 4 year old could not stop raving over how delicious this was, especially my 4 year old! This is definitely going on my list of regular meals, which is full of other skinnytaste recipes. My family & I love your site!