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Spinach Ricotta Stuffed Shells

Spinach Ricotta Stuffed Shells

Serve this delightful meatless main course with a green salad in any season. This is a family recipe from Kathleen Barsotti, who founded Farm Fresh To You in 1976. She raised her sons on the farm, which they now own and operate.



1/2 cup of chopped onion
1-2 tbsp of olive oil or butter
3 1/2 cups of chopped fresh spinach
1/2 cup of minced cabbage
1 tbsp of dry white wine
1/3 cup of light ricotta cheese
1 tbsp of minced fresh parsley
Pepper to taste
8 cooked jumbo macaroni shells (cooked without salt or fat)
Vegetable cooking spray
1/2 can of low-sodium chicken broth undiluted
1/8 tsp of salt
1/8 tsp of nutmeg
1/2 can of tomato paste no-salt-added


  1. In a large skillet, over medium-high heat, cook onion in oil or butter until tender.
  2. Add spinach, cabbage, and wine; sauté 4 minutes.
  3. Stir in ricotta cheese, parsley and pepper to taste; cook an additional 2 minutes, stirring frequently.
  4. Spoon 2-1/2 tablespoons spinach mixture into each cooked macaroni shell. Arrange the shells in a baking dish that has been coated with cooking spray; set aside.
  5. Combine broth and remaining ingredients in a small bowl, stirring well; spoon sauce over shells.
  6. Cover and bake at 350 degrees for 30 minutes or until thoroughly heated.