Bacon & Spinach Stuffed Shells

This really hit the spot tonight! The addition of bacon was spot on and added a little smokiness to the filling (along with the smoked paprika). I’m going to be making these with Italian sausage next time and I’m really excited! 

6 oz. Jumbo Shells (about 20 shells)

24 oz. Marinara Sauce 

1 ½ cups Parmesan Cheese

¼ teaspoon Dried Italian Herbs


1 ½ cups Bacon Crumbles

3 cup Spinach; chopped

15 oz. Ricotta Cheese

2 large Eggs

1 cup Parmesan Cheese

1 teaspoon Garlic Powder

1 teaspoon Italian Herbs

¼ teaspoon Smoked Paprika

Salt and Pepper to taste

Heat a skillet over medium heat and add a pad of butter. Once melted, add the spinach and sauté until cooked through and greatly reduced in size. Add in the bacon crumbles and continue to cook until the fat is fully rendered and crispy. Remove from the heat and set aside. 

Meanwhile, bring a pot of liberally salted water to a boil. Add the shells and cook until al dente, about 12 minutes. Drain in a colander and rinse with cold water to keep them from cooking further. 

Mix the ricotta, eggs, parmesan, herbs and spices with the bacon and spinach in the skillet. 

Preheat oven to 400°F. 

Spread half of the marinara over the bottom of a 9×13” baking dish, then fill the shells with 1-2 tablespoons of filling. Layer the shells over the marinara sauce and pour the remaining sauce over top. Sprinkle on the remaining parmesan cheese and Italian herbs before covering with foil. 

Bake for 25 minutes before removing the foil and baking an additional 15 minutes or until the edges are bubbly and the cheese is melted.


Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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