Classic Spinach and Ricotta Stuffed Shells
A comforting Italian-American classic featuring jumbo pasta shells filled with a protein-rich blend of ricotta and spinach. Baked in marinara and topped with melted mozzarella for a satisfying, joint-supporting dinner.
Prep
15 min
Cook
30 min
Total
45 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Comfort before bed
Finish the evening satisfied, not stuffed
A well-portioned evening meal can help you avoid going to bed hungry. Notice which timing and portion feel most comfortable for you.
Notice: dinner timing + comfort
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
30 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large pot · Mixing bowl
Time saver
Prep ahead: You can stuff the shells and keep them covered in the fridge for up to 24 hours before baking. Just add 5 to 10 minutes to the covered baking time.
Do these three things first
- 1Preheat your oven to 375°F.
- 2Prep oz frozen chopped spinach (thawed)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 375°F
- 01
Preheat your oven to 375°F
Preheat your oven to 375°F. Lightly coat a 9x13 inch baking dish with a drizzle of olive oil.
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Bring a large pot of salted water…
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until just *al dente* (usually about 9 minutes). Drain and rinse gently with cool water so they are easy to handle.
Look for: just *al dente* (usually about 9 minutes)
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Combine the ricotta cheese
In a medium mixing bowl, combine the ricotta cheese, the completely dried spinach, half of the shredded mozzarella cheese, a pinch of sea salt, black pepper, and a generous dash of garlic powder and dried Italian herbs.
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Spread about half a cup of the…
Spread about half a cup of the marinara sauce evenly across the bottom of your prepared baking dish.
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Generously stuff the ricotta and spinach mixture…
Using a spoon, generously stuff the ricotta and spinach mixture into each cooked shell. Arrange the stuffed shells open-side up in the baking dish.
Ready when: everything is assembled and ready to enjoy
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Pour the remaining marinara sauce evenly over…
Pour the remaining marinara sauce evenly over the top of the shells, then sprinkle with the rest of the mozzarella cheese.
Ready when: everything is assembled and ready to enjoy
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Cover the dish tightly with aluminum foil…
Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbling at the edges.
Look for: the cheese is melted and bubbling at the edges
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