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5 from 2 votes

Pesto Spinach Stuffed Shells Recipe

A recipe you'll make over and over again once you realize how simple and tasty it is!
Servings: 4 -6


  • 1 pkg jumbo pasta shells
  • 32 oz container ricotta cheese
  • 4 cups shredded mozzarella
  • 2 cups shredded parmesan
  • 1 jar basil pesto
  • 2 eggs
  • 2 cups fresh spinach
  • 1 jar pasta sauce


  • Preheat oven to 350.
  • Cook shells as directed. I did add a bit of olive oil and a bay leaf as I do all my pasta shells. That's optional.
  • Combine ricotta, eggs, basil pesto, 1 cup parmesan, and 2 cups mozzarella in medium bowl and mix. Chop fresh spinach into small pieces and add to mixture and mix well.
  • Add mixture to gallon sized bag and snip the corner.
  • Add mixture to shells.
  • Place in 9x13 baker with pasta sauce on bottom of the pan.
  • Fill with shells as close together as possible.
  • Cover with sauce and remaining parmesan cheese and 1 cup mozzarella cheese.
  • Bake 25 minutes.
  • Sprinkle with the last cup of mozzarella and bake 5 additional minutes.
  • Remove and serve.