Spinach ricotta stuffed shells

Stuffed shells - don't mess around with hot floppy pre cooked shells! Just stuff them raw and bake in loads of sauce. Works 100% perfectly!

Classic Italian-American Stuffed Shells With Ricotta and Spinach

Italian-American stuffed shells, a classic baked pasta dish, are plump with a flavorful ricotta and spinach filling, coated in tomato sauce, and draped in melted mozzarella cheese. It's comfort food at its best.

Spinach Ricotta Pasta Bake

Tastes like spinach and ricotta stuffed shells - but without the labor! Creamy and cheesy, fast to prepare and made from scratch. Great midweek meal!

Spinach Cannelloni In Tomato And Crème Fraîche Sauces

Spinach and ricotta-stuffed pasta baked in tomato and creamy crème fraîche sauces is the stuff of dreams.

Spinach and Ricotta Cannelloni

Imagine coming home to this Spinach Ricotta Cannelloni.... a perfectly seasoned juicy filling with a simple, tasty tomato sauce. Great for freezing!

how to make CLASSIC BAKED STUFFED SHELLS with a lemon ricotta filling

How to make the best classic cheesy baked stuffed shells in weekday sauce with a lemon ricotta Parmigiano filling.

Spinach and Ricotta Rotolo (Italian Lasagna Roll Ups)

Baked spinach and ricotta rotolo. It's like cannelloni, but with crunchy browned bits! Everyday ingredients, a familiar dish, turned into something memorable.

Spinach and Ricotta Manicotti

Spinach and ricotta manicotti is one of those dishes that are edible—dare I say, enjoyable—even under the most inauspicious of circumstances (think: cafeteria steam tables). So how great would it be if you optimized every ingredient and served it fresh from the oven? (Hint: really, really great.)

Spinach and Ricotta Rolls

These Spinach and Ricotta Rolls are fantastic for parties and snacking! Great for making ahead and freezing, the filling is moist, cheesy and juicy.

Pasta Shells with Chickpeas and Arugula

Though uncooked pasta sauces sound spectacularly easy, pulling them off isn't as easy as you'd think, as most sauces come off bland and watery. Add fresh mozzarella to the mix, and you just might end up with a gloopy mess of half melted nuggets of mozz, which stick to the pasta like laffy taffy. But leave it to Mollie Katzen to figure it all out.