Stuffed Shell Ricotta

Bake up some comfort food at its best with this easy-to-make Stuffed Shell Ricotta recipe!  Add spinach or kale for even more flavor and toast the chef (aka you) with some buttery Bonterra Chardonnay!

Stuffed Shell Ricotta


  • Jumbo Pasta Shells
  • Onions
  • Garlic
  • Spinach or Kale
  • Egg
  • Cheese Blend: Ricotta, Parmesan and Mozzarella
  • Tomato Sauce
  • Salt & Pepper to taste
  • Fresh Basil (for garnish)


Pasta and Veggies Instructions:

  • Boil pasta shells until al dente, according to package directions.
  • Heat oil in a large skillet. 
  • Add onion and cook until tender about 3-4 minutes. 
  • Next add in garlic and cook for additional minute. 
  • Add spinach (or kale) and cook until wilted, about 2 minutes.

Filling Instructions: 

  • Transfer onion, garlic, spinach (or kale) mixture to large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. 
  • Stir to combine.

To Assemble: 

  • Spread 1/2 of the tomato sauce in the bottom of a 8×8 or 9×9 baking dish. 
  • Stuff shells with the spinach/kale cheese mixture and place in baking dish. 
  • Top with the remaining sauce.

To Bake: 

Place in 375 degree oven for 20-30 minutes or until warmed through.

To Serve:  

Sprinkle with fresh basil and extra parmesan cheese.

Categories: Recipes
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