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Spinach Pasta Shells

Course Entrees
Cuisine American, French
Keyword pasta, ricotta, spinach
Servings 6 servings
Author Chef Maria Cummins


  • Stockpot and burner
  • Saucepan and burner
  • Baking tray
  • Mixing bowl
  • Spatula
  • Spoon, for filling


  • 32 jumbo pasta shells
  • 2 cups ricotta cheese
  • 2 10oz frozen chopped spinach 6-7 oz thawed and drained
  • 1 cup Parmesan cheese grated
  • 2 tsp dried basil
  • 4 cloves garlic minced
  • salt and pepper to taste
  • cups Marinara Sauce


  • Preheat the oven to 350°  F (175°  C).
  • Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
  • Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil, and garlic in a large mixing bowl. Season with salt and pepper; mix well.
  • Spread ½ cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  • Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon the remaining marinara sauce over the shells. 
  • Sprinkle the remaining Parmesan cheese on top of the shells.
  • Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
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