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Spinach Stuffed Shells With Ragu Pasta Sauce

Nancy Johnson Horn, The Mama Maven Blog
5 from 2 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Entree
Cuisine Italian
Servings 8 servings


  • 2 jars of your favorite Ragu sauce
  • 1 box stuffed pasta shells cook according to box instructions
  • 1 box chopped frozen spinach - let it defrost and squeeze the water out
  • 32 oz Part Skim Ricotta Cheese the big tub
  • 2 cups shredded mozarella or Italian cheese blend
  • 2 eggs
  • 2 Tbsp basil
  • 2 Tbsp parsley
  • Salt to taste
  • Black pepper to taste
  • 1/2 a pinch of nutmeg


  • Preheat oven to 375 degrees. Cook pasta shells, set aside. Line baking dish with 1/2 bottle of Ragu pasta sauce.
  • Stir together spinach, cheese (reserving 1 cup cheese for topping), eggs, and spices.
  • Start filling shells with mixture. Top with more sauce and cheese, bake for 35 minutes with a cover or foil.
  • Recipe is adapted from the one on stuffed shells box.