Step 1
Heat the oven to 190°C. Cook the shells until just tender, then drain and cool slightly.

Spinach Ricotta Stuffed Shells recipe with pasta, ricotta, and spinach. A simple 45-minute dinner with clear, step-by-step instructions.
Cook along
Check ingredients as you gather them, then work through 5 calm, clearly numbered steps.
Tap each item as it reaches your counter.
5 steps · about 45 minutes total
Step 1
Heat the oven to 190°C. Cook the shells until just tender, then drain and cool slightly.
Step 2
Mix ricotta, spinach and egg with a pinch of salt and pepper.
Step 3
Sauté garlic in olive oil, add tomatoes and Italian seasoning and simmer for 5 minutes.
Step 4
Spoon some tomato sauce into a baking dish. Fill the shells with the ricotta mixture and arrange in the dish.
Step 5
Cover with remaining sauce and mozzarella. Bake for 20 minutes until bubbling, the filling is hot throughout and the centre is set; an egg-containing filling should reach about 71°C/160°F for safety.
Before you serve
Small details for confident timing, useful swaps, and safer leftovers.
Cook the eggs until they reach the doneness you prefer, following local food-safety guidance.
Reserve a little pasta water before draining; a splash can help loosen and coat the sauce.
Oven temperatures vary, so check a few minutes before the end of the suggested time.
Spinach Ricotta Stuffed Shells is a dinner idea built around pasta, ricotta, spinach, and egg. It is designed for straightforward home cooking and takes about 45 minutes, making it a useful option when you want a practical meal without a long ingredient list.