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.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthJoint discomfort
Bring patterns, not guesses
Record timing, severity and movement alongside meals or supplements. New, persistent or worsening pain needs clinical attention.
Track: stiffness + movement
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Sleep changes
Look beyond the last thing you took
Track timing, hot flashes, stress and wake-ups together instead of assuming one meal or supplement explains the night.
Track: timing + wake-ups
Before you start
Your 45-minute game plan
Gather everything first, then tap ingredients and steps as you go.
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
One clear step at a time
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.
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In a medium mixing bowl
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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Using a spoon
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.
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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.
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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.
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The nutrition underneath
Why this bowl holds together
Squeeze the spinach
Squeeze the spinach: Wrap your thawed spinach in a clean kitchen towel and wring it out completely over the sink. Excess water will make your delicious filling runny.
Prep ahead
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.
Flavor boost
Flavor boost: A pinch of red pepper flakes mixed into the marinara adds a gentle, warming heat without overpowering the dish.
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Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.