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Mansfield Magazine

Cafe Sicilia's Recipe for Spinach Stuffed Shells is Sure To Be a Family Favorite

Spinach Stuffed Shells


  • 16 large pasta shells
  • 5 oz frozen chopped spinach, thawed
  • 1 15oz container full fat ricotta cheese
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese, divided
  • 20 oz marinara sauce
  • 1/4 tsp ground nutmeg
  • 1/2 tsp Italian herbs
  • salt and white pepper to taste
  • 6 cherry tomatoes, halved


Preheat the oven to 350°F. Cook pasta shells according to package directions. Drain well. Lightly spray cooked shells with olive oil spray to prevent them sticking together.

Squeeze excess liquid from the spinach. In a large bowl combine ricotta, spinach, herbs, spices, parmesan cheese,  and 1/4 cup mozzarella cheese.  Mix until combined.

Place the pasta sauce and a 1/4 cup water  in a round baking dish or cast iron skillet. Stir until combined.

Gently spoon the spinach and cheese mixture into the shells.

Arrange the shells in 2 concentric circles over the sauce to create a flower pattern. Use 11 shells for the outer circle and 5 for the inner circle. Place a tomato half, cut side up in between each shell around the edge of the dish and the final tomato in the center. Sprinkle with the remaining mozzarella cheese.

Place the dish on a baking tray and bake 45 minutes or until golden.

Printable PDF version of recipe is below. 

For more recipes from Cafe Sicilia click here

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